1 3/4cups raw cashew pieces, soaked for at least 3-4 hours (see notes)
2/3cup unsweetened yogurt of choice
2 tablespoons coconut oil, melted and cooled
1/4cup brown sugar
1/2cup canned pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 teaspoon fresh lemon juice
1/8cup 100% pure maple syrup
9 pecan halves
Line a 8×8″ glass baking pan with parchment paper, leaving an overhang to be able to easily remove the bars from the baking pan.
Place the pecans, dates, almonds and pumpkin pie spice in the base of a food processor and pulse until a very fine crumb forms. The mixture should stick together when pinched. Press into the base of the prepared baking pan and set aside.
Place the ingredients for the filling in the base of the same food processor (no need to wipe out first). Puree until very creamy and no grittiness remains. Depending on your food processor, this may take ~4-5 minutes. Taste, adding more sugar/spice if preferred.
Spread the mixture onto the crust and spread into an even layer. Place in the fridge for at least 5-6 hours to set up.
Place the maple syrup and pecan halves in a small saucepan and bring to a boil. Let boil for 1 minute, then remove from heat. The maple syrup should thicken and become tacky. Gently place the pecan halves in a 3×3 layer on the bars, pressing the pecans in to set.
Remove the bars and slice into 9 squares; these taste best stored in the fridge.
If you don’t have time/forget to soak the cashews, then place the cashews in a glass baking dish and cover with boiling water. Let sit while you make the crust, then drain and use.