Vegan Pumpkin Pie Bars

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
8bars	10minutes

Passive Time

1hour

Servings	Prep Time
8bars	10minutes

Passive Time

1hour

Ingredients

Crust Ingredients

1cup pecans
6 medjool dates(pitted)
pinch cinnamon

Filling Ingredients

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

Instructions

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.
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.