Delicious Gluten Free Spiced Pumpkin Chai Bars

This is a delicious and healthy gluten-free recipe for spiced pumpkin chai bars. The name “chai” of this pumpkin bar recipe comes from a Hindu drink called Masala Chai, which is dominated by spices and aromatic herbs such as cardamom, cloves, pepper, star anise, ginger and cinnamon.

Thus, this recipe with pumpkin has an exquisite flavor thanks to this Indian touch that will give it a special and warm flavor. It is also prepared in such a way that the properties of its ingredients remain intact because it is prepared without baking.

Spiced Pumpkin Chai Bars – Gluten Free

Review the following ingredients and go gathering them to start making this delicious dessert right now.

For the crust:

• Half a cup of oat grains (gluten-free, certified if applicable).
• Half a cup of pumpkin seeds.
• Half a cup of unsweetened grated coconut.
• Half a teaspoon of cinnamon.
• 1/8 teaspoon fine sea salt.
• 2/3 cup pitted dates, finely chopped.

For the filling:

• 1 1/2 cups pumpkin puree;
• 1/3 cup maple syrup or coconut nectar (or sweeten with sweetener to taste);
• 1/4 cup coconut oil, melted;
• 1 teaspoon of vanilla;
• 1/4 teaspoon of salt;
• 1 1/2 teaspoons of cinnamon;
• 3/4 teaspoon of cardamom;
• 3/4 of teaspoon of ginger;
• 1/4 teaspoon of cloves;
• 1/8 teaspoon of black pepper;
• 2 tablespoons of coconut flour.

Instructions:

Prepare an 8 ″ x8 ″ (approx. 20 x 20 cm) baking pan with wax paper so that you can lift the bars up to cut them.

To prepare the crust, place the oats, pumpkin seeds, coconut, cinnamon and salt in a food processor and mix until finely ground. Add the 2/3 cup of dates and process until well combined and sticky. The mixture should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency.

Press the dough firmly and evenly into the pan. Place the mold in the freezer while you prepare the filling.

To make the filling, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor. Blend until smooth. Add the coconut flour and mix until well combined. Adjust the sweetener if desired.

Remove the mold from the freezer and pour the filling on top, spreading it evenly. Cover and refrigerate for at least 6 hours or overnight.

Lift the bars out of the pan using the edges of the wax paper. Use a chef’s knife to cut the bars, cleaning the knife between cuts. Serve very cold.

Notes:

This preparation yields to make 9 large or 16 small squares. If you wish, you can decorate the bars with coconut flakes, cinnamon powder, pumpkin seeds, and / or a tablespoon of coconut whipped cream.