AUTOPLAY
Pumpkin Pie Bars (Vegan & Gluten Free)
12 steps
What you’ll need
1 cup
Gluten free Oats
1 tbsp
Maple Syrup (for Crust)
2 3/4 cups
Pumpkin Purée
2 1/2 tbsp
Cornstarch
1/2 tbsp
Ginger (dried)
400 mL can
Coconut Cream
1 1/2 cups almond flour
Gluten Free Flour
2 tbsp
Coconut Sugar (for Crust)
1/4 tsp
Maple Syrup (for Filling)
1/4 cup
Almond milk
1/2 tbsp
Ground Cloves
1/4 tbsp
Sea Salt (for Filling)
1/4 tsp
Sea Salt (for Crust)
8 tbsp
Coconut Oil
1/4 cup
Coconut Sugar (for filling)
1/2 tbsp
Cinnamon
1/2 tbsp
Nutmeg
1/4 cup
Powdered Sugar
Blend the oats in a food processor
1. Blend the oats in a food processor
1
Add the other dry crust ingredients (flour, sea salt and coconut sugar) and blend
2. Add the other dry crust ingredients (flour, sea salt and coconut sugar) and blend
2
Then add the maple syrup and melted coconut oil and blend
3. Then add the maple syrup and melted coconut oil and blend
3
Line 8x8 inch baking tray with parchment paper. Add the crust mix and press it down to line evenly
4. Line 8x8 inch baking tray with parchment paper. Add the crust mix and press it down to line evenly
4
It should look like this
5. It should look like this
5
Bake it in the oven at 350 degrees. Bake for 22 mins.
6. Bake it in the oven at 350 degrees. Bake for 22 mins.
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Filling: Blend the pumpkin purée, syrup, coconut sugar, almond milk, sea salt, corn starch, spices
7. Filling: Blend the pumpkin purée, syrup, coconut sugar, almond milk, sea salt, corn starch, spices
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Once the crust is baked and cools, add the filling on top and spread it out evenly
8. Once the crust is baked and cools, add the filling on top and spread it out evenly
8
It should look like this.
9. It should look like this.
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Bake for 50 mins to 1 hour
10. Bake for 50 mins to 1 hour
10
Remove from oven. Let cool completely, then wrap with foil or plastic wrap. refrigerate for 4-6hrs
11. Remove from oven. Let cool completely, then wrap with foil or plastic wrap. refrigerate for 4-6hrs
11
Remove from fridge and cut into 9 pieces. Serve with coconut whipped cream
12. Remove from fridge and cut into 9 pieces. Serve with coconut whipped cream
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