Here’s a great Thanksgiving dessert idea for you — Pumpkin Chai Bars with a Raw Pecan Crust from Kelly of The Spunky Coconut. The hardest part of a recipe like this would not be in making it, but more in not eating all of it before it made its way to the table. I love the simplicity of the crust — it kind of reminds me of a homemade LÄRABAR. I also love the addition of chai — just like Kelly, I’m surprised that I haven’t thought of this combination before, it sounds like an absolutely perfect match.
“Two of my favorite fall treats are pumpkin, anything pumpkin, and chai, anything chai :-) I mostly make my own pumpkin and chai treats, since the ones you get out are usually made with cow milk and tons of refined sugar. Yesterday morning I wondered why I haven’t combined pumpkin and chai. So I did. My first try turned into a kind of cake, but it wasn’t good, and totally not what I was going for. Then I tried again and I went too far the other way—rather than too wet the crust was too dry. I gave up on the crust ingredients I was using and decided to go for a raw crust. A raw crust is simple and fail-proof for something un-baked. why didn’t I think of it in the first place? :-)…”
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