Mommy and Her Latte: Pumpkin Pie Snack Squares

I'm pretty sure my son thinks dates are candy and I intend on reinforcing that thought. In order to refine his "candy" pallet (and honestly to get him to eat some fat and protein with the little carb jewels) I decided to make a seasonal treat. If you are familiar with Larabar's, this recipe mimics those. You have to store these in the freezer because of the pumpkin, but they can travel in a lunchbox for the day. I don't normally worry about macros in my food but since this is a treat for my son I was curious. If you make 30 snack squares (perfect size for a toddler) then they have 5 grams each of carbs and fat, 2 grams of protein, 1 gram of fiber and about 3-4 grams of sugar; not to mention the vitamins and minerals from the real food ingredients Enjoy!

Pumpkin Pie Snack Squares

Gluten Free, Vegan*
Makes 30 squares or about 12 bars

1 cup brazil nuts, raw
1/2 cup pecans, raw
1/4 cup sunflower seeds, raw
1/4 cup pumpkin seeds, toasted and salted
1/2 cup raisins
1/4 cup pumpkin puree
2 rolled coconut dates or 3-4 medjool dates pitted, chopped
1 tbl honey or *maple syrup for vegan

Spice Mix
1 tsp cinnamon
1/2 tsp ginger powder
1/4 tsp nutmeg
1/4 tsp cardamom
optional (use 2 tsp pumpkin pie spice instead of the spice mix)

Add all of the nuts/seeds and spice mix to a food processor (mine is a 2 cup and it was just big enough). Grind into a course powder.
Add the raisins, chopped dates, pumpkin puree, and honey or maple syrup to the nuts and process until combined. It may take a few minutes and I had to scrape the sides down with a spatula but it will get there.
Once you are happy with the mix, scoop it into a parchment lined pan ( 8x6 inches or whatever you have that is close) and press down. The mixture is pretty sticky so I find it is easier to press down if you wet your hand or use a piece of parchment paper to press it. Alternatively you can roll them into little balls.
Let it set in the freezer for a few hours before slicing.
After slicing store in the freezer. You can serve these directly from the freezer.

Notes and Substitutions

You can change the nuts and seeds to suit what you like and have; just try and use about 2 cups total. I think walnuts instead of pecans, almonds instead of brazil nuts, and salted and toasted pistachios instead of the pumpkin seeds would all be great. It's okay if all your nuts/seeds aren't raw or aren't salted and toasted. If none of your nuts/seeds are salted then add a pinch of salt to the mix. Let me know in the comments section if you try different combinations.