Description
Delightful dessert bars capturing the essence of fall with a creamy pumpkin filling on a crunchy crust, completely dairy-free and wholesome.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 can (15 oz) pumpkin puree
- 1 cup cashews, soaked for 4 hours and drained
- 1/2 cup coconut cream
- 1/2 cup maple syrup (for filling)
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper.
- In a bowl, combine graham cracker crumbs, melted coconut oil, and 1/4 cup maple syrup. Mix until it resembles wet sand. Press the mixture into the bottom of the baking dish.
- In a blender, combine pumpkin puree, soaked cashews, coconut cream, 1/2 cup maple syrup, vanilla extract, pumpkin pie spice, lemon juice, and a pinch of salt. Blend until smooth.
- Pour the pumpkin filling over the crust and smooth it out. Bake for 30-35 minutes, until the edges are set and the center has a slight jiggle. Cool to room temperature and refrigerate for at least 4 hours before slicing into bars.
Notes
Serve chilled, garnished with coconut whipped cream or cinnamon. Store leftovers in an airtight container in the refrigerator for up to one week.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg