Pumpkin, Coffee Cake Bars & Cashew Cream


Its autumn, the comfy knits and bobble hats are coming out, plus all things Pumpkin!…Pumpkin spice, Pumpkin pies, Pumpkin Lattes. Yum, my favourite time of year!

It was so nice of we are littles to send me their range of flavoured coffees to try. I’m a commuter and office worker..so naturally I’m a HUGE coffee lover! I’ve tasted all of their range and they are delicious! My favourite is the Amerretto, typical Italian.

I wanted to do something a little different and incorporate their coffee into a recipe. So I came up with pumpkin and coffee, match made in heaven right and whats better than cake? NOTHING.

I was so pleased with how this cake turned out and if you like coffee you’ll love it too!
The cashew cream is a great accompaniment to dunk your cake bars!



For the Cake Bars

  • 1 cup and 1/2 pumpkin, roasted until soft.
  • 2 tbsp honey
  • 1 egg yolk
  • 1 egg
  • 1 tbsp vanilla
  • 3/4 cup of almond flour
  • 3 tbsp coconut flour
  • 3/4 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp of nutmeg
  • 1 tbsp of we are littles maple walnut coffee
  • Handful of chopped walnuts

For the cashew cream

  • 1 cups of cashews soaked in water for 2 hours
  • 1 tsp of vanilla
  •  1/2 cup of filtered water
  • 2 tbsp of agave/maple syrup or honey
  • pinch of salt




For the Cake Bars

  1. Preheat your oven to 175 degrees celsius and line shallow pan with parchment paper, leaving a small overhang up the sides of the pan.
  2. In a food processor, mix the roasted pumpkin until smooth, add the honey and continue to mix.
  3. Add in the egg, egg yolk and vanilla extract and mix until smooth, scraping down the sides as necessary.
  4. Add the almond flour, coconut flour, baking powder, baking soda, salt, nutmeg and coffee into the mixer and combine until smooth.
  5. Pour the batter into your pan, sprinkle the walnuts on top and let it stand for 5 minutes to allow the coconut flour to begin absorbing the moisture.
  6. Bake until golden brown, this should be about 35-40 mins.
  7. Let cool COMPLETELY before slicing into bars.
  8. Enjoy!

For the cashew cream

  1. In a food processor, add all of the ingredients and mix on a high speed until smooth.
  2. Tweak vanilla and honey to taste
  3. Leave  the cream to set in the fridge
  4. Happy dunkin’!




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