No-Bake Pumpkin Butter Oat Bars
|2 cups old-fashioned rolled oats|
|1 cup raw pecan halves|
|1/4 tsp sea salt|
|1 tsp DLM Ground Cinnamon|
|1/8 tsp DLM Ground Nutmeg|
|1/8 tsp DLM Ground Ginger|
|1/16 tsp DLM Ground Clove|
|1/16 tsp DLM Ground Allspice|
|1 cup Medjool dates, pitted, soft, and tightly packed (about 10 large)|
|1/4 cup coconut oil, melted|
|1¼ cups DLM Pumpkin Butter|
Line an 8-inch square pan with parchment paper going both ways. In a food processor fitted with a steel blade, process oats, pecans, salt, and spices until finely ground. Add in the pitted dates and pulse until crumbly. Add in the melted coconut oil and process until the mixture comes together. The mixture should hold together when pinched.
Remove date-oat mixture from the food processor; set aside 3/4 cup for topping, and press the remaining mixture firmly and evenly into the prepared pan.
Spoon the pumpkin butter evenly over the crust in the pan. Sprinkle the remaining 3/4 cup of crust mixture evenly over the pumpkin butter; press down lightly.
Chill in the refrigerator until firm, at least 1 hour. Cut into 16 squares; store individually wrapped in the refrigerator or freezer.
Makes 16 servings
Prep Time: 10 Minutes
Per serving: 190 calories; 9g total fat; 4g saturated fat; 0mg cholesterol; 40mg sodium; 26g total carbohydrates; 3g dietary fiber; 15g protein;