How toPumpkin 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
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
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
Bake it in the oven at 350 degrees. Bake for 22 mins.
6
Filling: Blend the pumpkin purée, syrup, coconut sugar, almond milk, sea salt, corn starch, spices
7
Once the crust is baked and cools, add the filling on top and spread it out evenly
8
It should look like this.
9
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 fridge and cut into 9 pieces. Serve with coconut whipped cream
12
1
2
3
4
5
6
7
8
9
10
11
12