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
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
- 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.
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