Who’s in the mood for some RAW, vegan, gluten free, refined sugar free pumpkin pie bars? Now that Labor Day has passed we can just go full apple, ginger, pumpkin, etc., right? I feel like this is such a good, simple dessert recipe for fall (and later Thanksgiving, Friendsgiving, you name it!).
- 09. 10. 20
Raw, Vegan, Gluten Free, Refined Sugar Free Pumpkin Pie Bars
Ingredients
Pumpkin layer:
+ 1 cup cashews
+ 1/3 cup pumpkin puree
+ 1/4 cup maple syrup
+ 1 tsp pumpkin spice
+ 1 tsp cinnamon
+ 1/2 tbsp vanilla extract
+ 1/2 tsp ginger
+ 1/4 tsp nutmeg
+ Pinch of salt
Crust layer:
+ 2 cups almond flour
+ 1/4 cup coconut oil
+ 1/4 cup + 1 tbsp maple syrup
+ 1/2 tsp vanilla extract
+ Pinch of salt
Crust layer:
+ 2 cups almond flour
+ 1/4 cup coconut oil
+ 1/4 cup + 1 tbsp maple syrup
+ 1/2 tsp vanilla extract
+ Pinch of salt
Instructions
1. Soak cashews (preferably 1 hour)
2. Add to food processor or high powered blender
3. Add pumpkin purée; blend
4. Add maple syrup; blend
5. Add spices and blend until completely smooth
Crust layer:
1. Add all ingredients to a bowl and blend until smooth
Bars:
1. Add parchment paper to a 9x5 pan
2. Pour crust ingredients into pan and press to flatten to about 3/4 inch
3. Pour pumpkin layer and spread even
4. Freeze for 1+ hrs; remove and cut into slices
5. Keep in freezer or fridge
