Pumpkin date bars with a coconut frosting. Made with both your typical pumpkin pie spices and garam masala. Yep, you heard that right.
I was listening to an interview with a chef last week (Fresh Air Whyy with Chef Marcus Samuelsson–linked here) and was caught by surprise and intrigue when I learned that he served pumpkin pie made with garam masala at Obama’s 2009 dinner with the Indian prime minister. Now I’m an avid garam masala user and fairly experimental with my food, but this just sounded weird at first impression. I wasn’t about to try this, but then I thought about all the spices in pumpkin pie and how garam masala might compliment them. So obviously I had to try. And boy am I glad I did!
Now garam masala is what you use in Indian gravies and curries to get that oomph factor. To use it in a Western dessert is really something else, but it’s a good kind of something else. Garam masala itself is a kind of spice mix; it’s just usually known to be, well, spicy. And you don’t put spicy in pumpkin date bars. Until you do. And are blown away. And then rush to edit and get these up because you haven’t posted a bake in months and this one is the best way to make a comeback. (Ish…I’m still a savory gal at heart.)
Anyways, they’re also pretty wholesome. They’ve got my favorite sweetener (dates!) and loads of other ingredients that make you feel good about eating this for breakfast. Or snack. Or really just any time.
The Rundown
1. Soften the dates on the stove for 10 minutes. Then blend it with non-dairy milk.
2. Do the usual: mix wet ingredients together, mix dry ingredients together. Add less garam masala (1 tsp) if you’re still skeptical. Make your own pumpkin pie spice mix if you want to elevate the flavor profile even more.
3. For the frosting, make sure to soak some cashews (in hot water or overnight) and refrigerate coconut milk overnight. Blend it, freeze for at least 30 minutes, and top those bars!
Pumpkin Date Bars with Garam Masala
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- 1 tsp pumpkin pie spice (or your own mix of cinnamon, nutmeg, allspice, and ginger)
- 1.25 tsp garam masala *feel free to adjust to your liking
- ½ tsp sea salt
- 1 tsp baking powder
- ½ tsp baking soda
- 6-8 dates
- ¼ cup non-dairy milk
- ⅔ cup pumpkin puree
- ¼ cup softened (*not melted) coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
Instructions
- For the frosting, soak cashews overnight (or in hot water for 30 minutes) and place a can of coconut milk in the fridge overnight (or use coconut cream).
- Preheat oven to 350. Add dates and 1/2 cup water to a small saucepan over medium-high heat. Let it bubble until water evaporates (~ 10 minutes).
- Meanwhile, combine dry ingredients in a mixing bowl: flours, spices, sea salt, baking powder, and baking soda.
- Blend dates with non-dairy milk.
- Add wet ingredients to a separate bowl: date mixture, pumpkin puree, coconut oil, maple syrup, and vanilla.
- Mix wet and dry ingredients together. Press into an 8×8 pan. Bake for 30-35 minutes, or until a toothpick comes out clean AND the top has crisped up a bit.
- Frost the bars and enjoy!
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