Pink Pumpkin Pie Bars

Ingredients:

For the Crust:

•3 cups Naked ‘Nola

• 5-6 pitted Medjool dates

For the Pink Cool Whip Layer:

• 1 container coconut cool whip

• 1 tablespoon pink pitaya juice⠀⠀⠀⠀⠀⠀⠀

For the Pumpkin Pie Layer:

•1 can pumpkin purée 

•1/4 cup oat milk creamer

•3 pitted Medjool dates

•1 cup raw cashews

•1 tablespoon pure maple syrup 

•1 tablespoon vanilla powder 

•1 teaspoon ginger

•1 teaspoon cinnamon

•1 teaspoon pumpkin pie spice

Steps:

1. Combine the Naked ‘Nola and dates in a food processor, until sticky and moldable.

2. Then, press it down evenly in a square dish.

3. Combine the pitaya juice with the cool whip to make it pink, then spread evenly over the granola crust.

4. Freeze until solid.

5. Meanwhile, blend all pumpkin pie layer ingredients in a high-speed blender, until completely smooth.

6. Spread pumpkin pie layer over the frozen pink layer, then place back into the freezer.

7. To serve, cut into squares and allow 3-5 minutes for it to soften a bit.

8. Enjoy!