With Halloween just around the corner I spent Friday night with my little ladies doing our annual pumpkin carving. These little ladies are not like any other, at least not to me. They are my best friends girls and have the biggest hearts that will bring you down to reality of how life is just so grand within the first minute you are with them. I am so grateful to be a part of their little lives and they know Jen-Jen will be there for them forever. These little 5 and 6 year old divas are not so innocent, but to me...they are my little ladies and a BIG part of my life :) Ok, so I am not the best pumpkin carver! I had the girls draw me pictures of what they wanted and thank god they asked for something simple. Last year they asked for disney characters and that definitely didn't happen! Maybe they have learned Jen-Jen's lack of skills.
Yup, I made them do the dirty work too.
separate the seeds so we can roast them later...yummmmmmmm
The final product!
So now they are carved, lets cook them into something yummy!!
- 1 Cup Shredded Coconut
- 1 1/4 Cup Pecans ( I only had 1 cup in the cupboard and it worked out well)
- 1 Cup Pitted Dates - Medjool dates work best
- 1 Tsp Vanilla Extract
- 2 cups of pumpkin puree
- 5 medjool dates
- 1-1.5 t of pumpkin pie spice
- 2 T of coconut oil
- splash of coconut milk
- 2 cans of refrigerated coconut milk. Place cans in the fridge overnight. Be careful not to shake or tip the can upside down when you take them out.
- 1t of honey - add more if you want it sweeter
- Blend crust ingredients in food processor and spread out in a square pan or line a cupcake tray with paper and fill. Put in the fridge
- Mix the pumpkin layer ingredients together and layer on top of crust. Place back in the fridge.
- Take the top thick layer from the can of coconut milk and place in a mixing bowl. The liquid content you can save and use in a smoothy later.
- Using electric beaters, mix the coconut cream until fluffy and you get peaks. Add 1t of honey and mix. Add more honey if desired.
- Add whip topping to the bars.
- Keep in the fridge until ready to eat.
Sorry for the not-so-awesome picture. I am working on it ;) I made mine in the square pan and cut them out and placed in cupcake liners to transport.
Pumpkin health benefits:
- high in antioxidants
- low calorie
- high fibre
- good source of vitamins and minerals
enjoy and keep smiling :)