Pumpkin Pie Bars

Enjoy these two-step vegan pumpkin bars that are so easy to make you’ll be wondering why you weren’t making them sooner. They are packed with all the flavors of Thanksgiving but are naturally sweet without all the refined sugar or gluten.

• Originally Posted on mindbodygreen 11/20/16 http://www.mindbodygreen.com/0-27580/pumpkin-pie-bars-no-baking-required.html

Vegan Pumpkin Pie Bars

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If you are looking for the perfect Thanksgiving dessert then look no further! These pumpkin bars are easy to make, refined sugar free and vegan!

• CourseDesserts

Servings	Prep Time
8 bars	10 minutes

Passive Time

1 hour

Servings Prep Time 8 bars 10 minutes

Passive Time 1 hour

Vegan Pumpkin Pie Bars Print Recipe If you are looking for the perfect Thanksgiving dessert then look no further! These pumpkin bars are easy to make, refined sugar free and vegan! CourseDesserts Servings Prep Time 8 bars 10 minutes Passive Time 1 hour Servings Prep Time 8 bars 10 minutes Passive Time 1 hour

Ingredients

Crust Ingredients

• 1 cup pecans
• 6 medjool dates (pitted)
• pinch cinnamon

Filling Ingredients

• 1 cup raw cashews (soaked for 2 hours)
• 1 cup organic pumpkin puree
• 1/2 cup refined coconut oil (melted)
• 1/4-1/2 cup water (as needed)
• 10 medjool dates (pitted)
• 2 teaspoons vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Servings: bars

Instructions

1. Process all crust ingredients in food processor until graham cracker–like consistency. Press crumble into strudel or 4-by-4-inch pan lined with parchment paper. Set aside.
2. Blend all filling ingredients in blender until smooth, creamy consistency. Evenly spread filling onto crust. Set in freezer for 3 hours. Cut and serve while still frozen with a warm knife.

Recipe Notes

Helpful Hint: If you want these delicious little desserts to look even cuter, top them with a little vegan coconut whipped cream and sprinkle with cinnamon.

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