I discovered this recipe on My Whole Food Life. Melissa and Marcus have some interesting things there so you should check it out.
Pumpkin Chocolate Bars
2 1/2 cups raw pecans
10 Medjool dates
1/2 cup pumpkin
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
pinch sea salt
1/2 cup coconut oil , melted
1/2 cup cocoa or cacao powder
2-3 T maple syrup
- In a food processor , combine the pecans, pumpkin and spices until you get a coarse ground consistency. Then add in the dates and blend a little more. You may need to add a tiny bit of water for the mixture to come together.
- Line an 8×8 glass baking dish with parchment paper.
- Press 1/2 the pumpkin/pecan mixture into the pan and place it in the freezer.
- In a large bowl , mix all the ingredients for the chocolate.
- Pour the chocolate mixture over the first pumpkin layer.
- Then press the remaining pumpkin mixture on top and place the whole thing back in the freezer for 30-35 minutes.
- Once chilled, cut into bars and serve.
Wishing You a Wonderful Holiday Weekend!
Who says everything for a 4th of July party needs to be Red White and Blue? Sparkler candles make this cake super festive.
[recipe title=”Toasted Marshmallow & Ginger Cake” image=”https://i2.wp.com/www.kitchenstudioofnaples.com/wp-content/uploads/2016/06/ginger_cake_recipe_holiday_fourth_july_kitchann_style.jpg” servings=”8″ time=”2hr 30mins” difficulty=”moderate” description=” Could there be a prettier dessert? Adding sparklers on top makes this a perfect desert for your holiday gathering.”][recipe-ingredients]
100g butter , plus a little extra for greasing (1 stick)
100g dark muscovado sugar or dark brown sugar (.5 cup)
100g black treacle or blackstrap molasses (4 oz.)
140g golden syrup (5 oz.)
225g plain flour (1 cup)
1 tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
125ml whole milk (.5 cup)
3 medium egg yolk, whisked with a fork (save the whites for the icing)
For the ginger buttercream:
140g butter , softened (1.25 stick )
200g icing sugar (1 cup)
4 smalls stem ginger, finely chopped, plus 1 Tbl syrup
½ tsp ground ginger
For the toasted marshmallow icing:
3 medium egg white
175g golden caster sugar (whit sugar, pulsed in food processor until superfine)
You will also need:
large round piping nozzle
3 sparklers to decorate (optional)
Melt the butter, sugar, treacle and syrup in a small saucepan, whisking until smooth. Set aside to cool for 10 mins. Heat oven to 140C (300F) 3. Grease and line a 2lb loaf tin with baking parchment (our tin was 22 x 7 x 7cm).
In a bowl, mix the flour, bicarbonate of soda, ground ginger, cinnamon and 1⁄2 tsp salt. Pour in the warm syrup mixture and the milk, followed by the egg yolks. Whisk until you have a smooth batter. Pour into the tin and bake for 1 hr or until a skewer comes out clean. Cool in the tin for 30 mins, then slice off the top to give you a smooth surface. Flip onto a wire rack and remove the baking parchment. Leave to cool. Can now be covered with cling film and kept for up to 5 days.
To make the buttercream, put the ingredients in a large bowl and mash together with a fork or spatula (this prevents the icing sugar from going everywhere). When roughly combined, blend with an electric hand whisk until smooth.
Now make the marshmallow icing. Put the egg whites, sugar, 1 tbsp water and a good pinch of salt into a heat-proof bowl. Place over a pan of simmering water, making sure the bowl doesn’t touch the hot water, and whisk until thick and leaving a prominent trail from the beaters – this will take about 4 mins. Remove the bowl from the heat and continue whisking for another 3 mins until cooled slightly and really stiff.
Transfer half to a piping bag fitted with a large round nozzle and set aside. When ready to assemble, slice the cake lengthways into 3 even layers. On a cake stand or plate, reassemble the cake, with the largest slice on the bottom, layering with the buttercream.
Using a small offset palette knife or small butter knife, cover the cake with the marshmallow icing left in the bowl. Use the palette knife to create vertical lines along the edges. Now use the piping bag to pipe spikes of meringue over the top of the cake.
Use a cook’s blowtorch to toast the meringue to a golden brown – a few charred patches will add to the effect. Serve straight away or chill for up to 2 days, removing from the fridge 30 mins before serving.
Conversion Chart – you may find this helpful depending upon where you are from.
Recipe via Good Food Magazine