No bake pumpkin bars
Prep Time
20 mins
Cook/Chill Time
2 hrs
Total Time
2 hrs 20 mins
Healthy
no bake pumpkin bars which are vegan, gluten-free, paleo-friendly, refined
sugar-free and very easy to make. No baking skills required!
Course: Dessert
Servings: 12 bars
Calories: 207 kcal
Author: Ela
Ingredients
Crust
·
16 soft dates pitted (120 g) (soak in hot water
if your dates aren't soft)
·
1/2 cup oats GF (45 g)
·
1/4 cup nuts or seeds of choice (30 g)
·
1/4 cup dried mulberries (30 g) (*see recipe
notes for alternatives)
·
Optional: 1/2 tsp vanilla extract
Pumpkin
filling
·
1 1/4 cup pumpkin puree (300 g)
·
1 cup oat flour (GF oats ground into flour) (100
g) (**see recipe notes for alternatives)
·
1/3 cup sunflower seed butter (80 g) (***see recipe
notes for alternatives)
·
1/4 agave syrup or maple syrup (80 g)
·
Ground allspice and cinnamon to taste
Chocolate
glaze
·
1/3 cup pumpkin puree (80 g)
·
3 tbsp agave syrup or maple syrup (60 g)
·
1/3 cup cocoa powder (30 g)
·
2 tbsp sunflower seed butter (36 g)
·
Dash sea salt
Instructions
1.
Line a 7x5 or 6x6-inch pan with parchment paper (you could also
use a round 6-inch springform)
2.
Blend the ingredients for the crust in your food processor until
the dough gets crumbly and sticks together if you press it between your fingers. If
it's too dry add a few more dates. Spread the crust in the pan, set aside
3.
Now blend all ingredients for the pumpkin filling in your food
processor or blender until everything is well combined
4.
Spread pumpkin filling onto the crust and put the pan in the
freezer for about half an hour
5.
Combine the ingredients for the chocolate glaze in a bowl (using
a whisk works best) and spread the glaze on the pumpkin filling. Read my
blog post (above) to learn about other frosting options
6.
Freeze again for at least 2 hours until set. Release from
pan and cut into bars
7.
Let the bars thaw before you enjoy them. Store leftovers in
the freezer
Recipe Notes
·
*If you don't have dried mulberries, then double the amount of
nuts
·
**You could use almond flour instead of oat flour for a paleo
version. If you want to use coconut flour I would suggest using just half
of a cup (or even less), because coconut flour is very absorbent.
·
***You can use almond butter, peanut butter or any other
nut/seed butter
The Nutrition Facts are for one bar if you cut the batch into 12
square bars. Calculation includes the chocolate glaze.
Source https://elavegan.com
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