adaptogen pumpkin pie bars have us tickled pink!
These pumpkin pie bars combine everything fabulous in this world: sweetness, spice, adaptogens, collagen, and just a little bit of pink. In the words of Elle Woods, "it gives it a little something extra, don't you think?"
Gianna at @nutritiouslydelicious_ crafted these beauties using Picnik Oatmilk Adaptogen Creamer for a fall snack that leaves you feeling as good as these bars look. We love that the fabulously vibrant color and delightful sweetness of these treats come from nature. The secret ingredients? Pitaya juice for the pink, Medjool dates for rich, carmelly flavor.
For the crust:
- 3 cups granola of choice (we love Naked 'Nola!)
- 5-6 pitted Medjool dates
For the pink whipped layer:
- 1 container coconut whipped cream
- 1 Tbs pink pitaya juice
For the pumpkin pie layer:
- 1 can pumpkin purée
- 1/4 cup Picnik Vanilla Oatmilk Adaptogen Creamer
- 3 pitted Medjool dates
- 1 cup raw cashews
- 1 Tbs pure maple syrup
- 1 Tbs vanilla powder
- 1 tsp ginger
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
To make, combine the granola and dates in a food processor until sticky and moldable. Then, press it down evenly in a square dish. For the pink layer, stir together the coconut whip and pitaya juice, then spread evenly over the granola crust. Freeze until solid. Meanwhile, blend all pumpkin pie layer ingredients in a high-speed blender until completely smooth. Spread the pumpkin mixture over the frozen pink layer, then place back in the freezer until solid. Cut into squares and allow 3-5 minutes for it to soften before serving.
grab your Oatmilk Adaptogen Creamer to complete the recipe– and get cookin'!