Okay, this is the last pumpkin post of the season … Maybe. They’re just so perfect as a healthy Thanksgiving dessert because A. They can be made the night before and B. They don’t even require any baking!
As soon as I saw these vegan, gluten-free pumpkin bars by The Kitchn, I knew I had to try them. The crust is made of an almond and coconut mixture, and the pumpkin filling is chai-spiced, so what’s not to love? I’m pretty sure pumpkin is a vegan’s best friend because it tastes so good simply sweetened with a little maple syrup and spices.
If I made these again, I think I’d increase the amount of pumpkin filling I made so the ratio of crust-to-filling was more in favor of the filling. Either way, I thought this was a delicious dessert for those vegan and gluten-free friends. Or, if you’re simply trying to cut back on sugar, give these a try! Any dessert that uses natural ingredients and still tastes good is a good one in my book. 🙂
No-Bake Healthy Pumpkin Bars
What you need:
For the crust:
- 1/2 cup old-fashioned rolled oats (certified gluten-free if necessary)
- 1/2 cup almonds
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 2/3 cup pitted dates, chopped — plus a few more if needed
For the filling:
- 1 1/2 cups pumpkin puree
- 1/3 cup maple syrup or coconut nectar (or to taste)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon cardamom
- 3/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1/8 teaspoon black pepper
- 2 tablespoons coconut flour
What you do:
1. Combine the oats, almonds, coconut, cinnamon and salt in a food processor and blend until fine. Add in the dates and blend until it’s sticky and holds together. If it’s too crumbly, add more dates.
2. Press the crust into an 8 x 8 baking ban lined with parchment paper. Place that in the freezer while you prepare the filling.
3. Combine pumpkin, syrup, oil, vanilla and spices in a food processor. Blend until smooth. Add in the flour and blend until well combined.
4. Remove the crust from the freezer and pour the filling over. Spread it evenly with a spoon. Cover and refrigerate at least 6 hours or overnight.
5. Lift the bars out of the pan using the parchment paper edges. Use a chef’s knife to cut the bars, wiping the knife clean between cuts. Serve chilled.