Two of my favorite fall treats are pumpkin, anything pumpkin, and chai, anything chai I mostly make my own pumpkin and chai treats, since the ones you get out are usually made with cow milk and tons of refined sugar. Yesterday morning I wondered why I haven’t combined pumpkin and chai. So I did. My first try turned into a kind of cake, but it wasn’t good, and totally not what I was going for. Then I tried again, and I went too far the other way—rather than too wet the crust was too dry. I gave up on the crust ingredients I was using and decided to go for a raw crust. A raw crust is simple and fail-proof for something un-baked. At last, perfect chai pumpkin pie bars! Why didn’t I think of it in the first place?
I hope you love how it turned out as much as we do.
Chai Pumpkin Pie Bars with a Raw Pecan Crust
vegan, gluten-free, dairy-free, paleo
Raw Pie Crust
Add to blender or food processor:
1 cup pecan pieces (add a handful more if your pecans are whole)
1/2 cup almond meal flour (I use Bob’s)
5 soft pitted dates (soak first if they are dry)
1 tsp cinnamon
Puree till it begins to form a ball.
Press into square dish.
Note: You don’t need to grease or line the dish first. The raw crust wont stick.
Add to a small pot:
Simmer till coconut sugar is just dissolved.
2 tsp agar powder (Not flakes! You would need far more if you use flakes!)
(I think 4 teaspoons of gelatin would also work)
Whisk agar powder while simmering for about one minute.
Pour over crust.
Refrigerate till solid. Store in the fridge.
*I used canned pumpkin, but I was thinking today that not all canned pumpkin or home-cooked pumpkin is the same. Some cans are more watery than others, and some home-cooked pumpkins are more watery than others. So I would suggest that if your mixture looks runny after you whisked your agar powder for a minute, then add another half a teaspoon of agar powder. It should look a little thick after whisking for a minute or so.
My new cookbook Easy Paleo Meals has a whole chapter of gluten-free pies!