Pumpkin Pecan Bars

Stephanie Spring Food, Snacks

I knew the cooler weather was quickly approaching, so I decided to dive head first into all things fall. I also knew the days would be fast paced and leave little wiggle room once the school year started. I’ve been on a bar kick and wanted to create a fall bar that didn’t take long to make and was good for me. It’s basically a fall party in your mouth. I’m slightly obsessed with them and you will be too after the first bite. 🙂
Oh and that pumpkin smoothie in the background is right here for you!

And if you need to dress up your kitchen, I have that covered too with this. 😉

Ingredients:

• 1/2 cup unsalted pecans
• 1 cup unsalted almonds
• 1 cup chopped and pitted dates
• 3 Tbsp pumpkin puree
• 1/4 tsp pumpkin pie spice
• 1/4 tsp cinnamon
• 1/4 teaspoon nutmeg

What to do:

Pour the pecans and almonds into the food processor and pulse on a few times until they are semi-chopped. Add all the remaining ingredients into the food processor. Pulse on high and then on low or until it starts forming together into a sticky mixture. Line an 8 x 8 pan (or really any pan) with wax paper. I used a spatula to flatten the mixture into an even consistency in the pan. Smooth out the top and edges. Place in the refrigerator for 2 hours. Cut to desired width. Store in an air tight container in the refrigerator or counter.

Coconut Bark

Stephanie Spring Food, Snacks

Confession: I used to hate coconut and have no idea when i actually grew out if it. I wish I could say it was more than just a few years ago but it wasn’t. I gradually incorporated it into things I ate and have grown to love it. In fact, I crave it and find ways to use it in any recipe!

These coconut cup concoctions are the perfect example of a late night craving creation. Sweet and savory, they are perfect for snacks at home or on the go!

Ingredients:

• 1.5 cups Bob’s Red Mill flaked coconut
• 6 Tbsp pumpkin seeds
• 3 Tbsp chia seeds
• 6 Tbsp honey

What to do:

Preheat over to 325 degrees. Line a muffin tin with liners. In a medium sized bowl, combine all ingredients and stir until mixed well. Fill the liners half full. Baked for ten minutes. Let cool and then place in the refrigerator for one hour. You can choose to leave them in the liners or unwrap them. Store in an air tight container and keep in the refrigerator.

*Makes 12*