Vegan Pumpkin Bars Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
9 Pieces
Ingredients
  • ⅓ cup raw, unsalted cashews softened in boiling water
  • ½ cup almond flour
  • ½ cup all-purpose flour
  • ¾ teaspoon salt, divided
  • ½ teaspoon cinnamon
  • 2 tablespoons coconut sugar
  • 3 tablespoons coconut oil, melted
  • 1 (15-ounce) can pumpkin
  • ¼ cup maple syrup
  • 1 tablespoon plant milk
  • 2 teaspoons cornstarch
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon vanilla
Directions
  1. Preheat the oven to 350 F.
  2. Add boiling water to the raw cashews and let them sit for 15 minutes.
  3. In a large bowl, combine the almond flour, all-purpose flour, ½ teaspoon salt, cinnamon, coconut sugar, and coconut oil. Mix well until the oil is fully incorporated and the mixture looks moist and crumbly.
  4. Line an 8x8-inch baking dish with parchment paper.
  5. Spread the crumb mixture in the baking dish, pressing firmly down to pack it in tightly. Bake for 10 minutes
  6. Drain the cashews and add them to a blender along with the pumpkin puree, maple syrup, dairy free milk, corn starch, pumpkin pie spice, and vanilla. Blend until smooth.
  7. When the crust is done, pour the pumpkin mixture on top of the crust in the baking dish.
  8. Put back in the oven for 35-45 minutes. Test with a toothpick in the center to see if it comes out clean.
  9. Removed from oven and cool for 1 hour. Then cover and put in the fridge for at least an hour before slicing.
  10. Optionally serve the bars with flaky salt and whipped cream.