One of the highlights of my weekend was making these heavenly, creamy, pumpkin-y squares! I came across the recipe a few days ago, printed it out and realized I had everything I needed except the pumpkin. No canned pumpkin in the house but we had two cute little sugar pumpkins in our front window. Friday night I cut them open, scooped out the seeds and baked them in the oven. Once cooled, I scraped out the flesh, pureed it in the Vitamix, and put it in the fridge. It waited for me to arrive home from work Saturday evening and create these sweet treats:
I know I’m stating the obvious, but I am no food photographer. This is as good as it gets for me. Being the daughter of a man who worked for Kodak his whole life and being surrounded by cameras and film you’d think I’d be able to do better. I don’t have the patience to fuss over lighting and perfecting food presentation for a picture. But I do give lots of credit to all the food bloggers who do because I know there is a lot of hard work going on behind the scenes. Just not so much behind my scenes.
I’m here to make and eat healthy desserts! 🙂 …and to inspire you to love good wholesome food and be well and happy.
Check out Sweetly Raw’s blog for her gorgeous pictures of these scrumptious bars (and to get her recipe too, of course!) She has a raw vegan dessert business– does that sound like my dream job or what? The only thing I modified from her recipe was I replaced the coconut oil with coconut butter, because it’s made from the whole coconut and that’s just what I prefer to use instead of the extracted oil. They came out great! That frosting is incredible— it tastes like cream cheese frosting and we enjoyed licking the blender totally clean.
Worried about all that fat from the coconut? Don’t be. It’s been ingrained in our brains that we should limit coconut due to its high saturated fat content, but take a peek into the history of how that dogma came about and you’ll be sure to wonder if what we’ve been told has any credibility. Read my brief article on Health Benefits and Pros and Cons of Cooking with Coconut Oil and be sure to delve into the research for yourself if interested. I recommend Gary Taubes’ Good Calories, Bad Calories for an in-depth look into the topic of saturated fats and their relation to health– it just may make you rethink what you thought you knew. In the meantime, it’s pumpkin season so step into your kitchen and get lost in the aroma of cinnamon and spice.
Other pumpkin recipes from my blog you may enjoy:
- Vegan No-Bake Pumpkin Pie
- Tofu-Free Vegan No-Bake Pumpkin Pie
- Chocolate Pumpkin Pie
- Pumpkin Pie Rice Pudding
Care to share a favorite pumpkin recipe? I’d love to hear from you!