Recent Recipes
Vegan Pumpkin Pie Bars
Crust: 1/2 cup almond flour
Crust: 1/2 cup all-purpose flour (can sub GF)
Crust: 1/4 tsp salt
Crust: 1/4 tsp cinnamon
Crust: 2.5 tbsp organic brown sugar
Crust: 2.5-3 tbsp oil or melted vegan butter
Filling: 1 cup pumpkin puree not pumpkin pie mix
Filling: 1/3 cup cashews , soaked in hot water for at least 20 minutes.
Filling: 1/4 cup maple syrup
Filling: 2 tsp cornstarch or tapioca starch
Filling: 1/8 tsp salt
Filling: 1/2 tsp vanilla extract
Filling: 1 tsp pumpkin pie spice
Preheat your oven to 350 degrees F. In a bowl, mix the almond flour, flour, salt, cinnamon and sugar until well combined. Add the oil and mix in until the mixture resembles crumbs, and is slightly sticky. Transfer this mixture to a parchment lined 9×5 inch loaf pan, and press the mixture in evenly using a spatula. Bake at 350 degrees F for 10 minutes. Meanwhile, make the pumpkin pie layer.
Blend all of the ingredients until the mixture is smooth. This may take up to 10 minutes of blending. Yes, actually 10 minutes. You may need to add 1-2 tbsp of non-dairy milk, depending on your blender, to help this process along.
Take the loaf pan out of the oven, transfer the blended pumpkin mixture into the pan and even it out. Put the loaf pan back in the oven and bake for 35-45 minutes, or until the top layer is set. Remove the loaf pan from the oven and let it cool completely before removing from the pan. Chill the bars for at least an hour and then slice and serve. The bars can be stored in the refrigerator for 5 days. Serve with your favorite vegan whipped cream!
Yield: 6 servings