Anyone who knows me well knows I love pumpkin. I also love baking, yet my goal with this concoction was to make a raw (non-bake) bar and of course, incorporate some pumpkin! I’ve also been experimenting lately with using chickpeas, chickpea flour, or aquafaba in a variety of recipes such as pancakes, smoothies, and breads. So, why not try a raw bar with pumpkin and chickpeas together and add in UCAN superstarch to provide another trustworthy source of slow-releasing, energy-stabilizing carbohydrate? I’m game.
1/2 c pitted deglet noor dates (about 9)
1/2 c raw almonds
1/2 c chickpeas, from can (drained)
1/2 c natural cashew butter
2.5 scoops plain UCAN Superstarch (~62 grams)
3/4 c pumpkin puree
3 Tbsp raw cacao powder
1 tsp vanilla extract
1/2 tsp cinnamon
1 Tbsp pumpkin pie spice
1 Tbsp coconut nectar
Yield: 12 servings (~155 calories each)
Add all ingredients to a food processor (using S-blade) and blend well. Stir a few times to be sure all ingredients are mixed well. The “dough” will be thick and a bit sticky. Evenly spread the mixture into a 8” x 8” pan (lined with parchment paper) and freeze for 1 hour. You can then cut and keep frozen until you are ready to nibble, or put a few pieces in the refrigerator for consumption later.
Since I wasn’t following a recipe and don’t have extensive experience with raw bars (especially using these type of ingredients) , I wasn’t sure how the bar would come together. I actually really like the creamy texture with a subtle pumpkin flavor all in a fudge-like consistency that is not overwhelmingly sweet. Additionally, if you like frozen bars (and pumpkin!), you can certainly eat this partially frozen to get your fix!
By the way, you'd never know this bar contains chickpeas! (Shhh...)