Vegan Pumpkin Bars

Amy Clevenger

by | Updated: December 2nd, 2016 | Read time: 1 minute

Being vegan can be a bummer when you’re browsing bake sales or treat tables at a party—especially during autumn when fresh fruit salads are out of fashion. But bringing along something to share and snack on is easy with this no-bake pumpkin bars recipe. The smooth, fluffy filing is free of eggs and dairy, and it whips up in seconds in your blender, ready to be poured into the delicately crumbly, gluten-free pecan crust. Just chill, serve and enjoy the attention when everyone digs in!

Vegan Pumpkin Bars

Vegan Pumpkin Bars

Ingredients

Pumpkin Pie Crust
1 cup pecans
5 Medjool dates, pitted (or 8 deglet dates)
½ cup almond meal flour
1 Tbsp. unsweetened vanilla almond milk
1 tsp. cinnamon

Pumpkin Pudding Filling
1 (15-oz.) can pumpkin puree
14 oz. organic soft tofu
1 banana
¼ tsp. maple extract
¼ tsp. vanilla extract
½ tsp. pumpkin pie spice
½ tsp. xanthan gum
Optional sweetener: maple syrup or stevia

Directions

  1. For crust, combine all crust ingredients in food processor until well combined. Press crust into 8” square pan.
  2. For filling, blend all ingredients except xanthan gum, in blender or food processor until smooth and creamy.
  3. Reserve one cup of filling for bars. Extra filling can be enjoyed on toast, with apples or by the spoonful!
  4. Mix xanthan gum into reserved cup of filling for bars (to thicken)
  5. Pour filling into crust.
  6. Refrigerate until firm. Cut into bars and enjoy!
Amy Clevenger

Amy Clevenger is a Los Angeles-based food blogger. In 2013, she started her popular Instagram account @FantasticallyFit to help keep her accountable in her journey to better health. Clevenger’s brand has since expanded to include Fantastically-Fit.com and the popular e-recipe book series, Healthy Eats. Clevenger’s passion for healthy eating and cooking began while she was pursuing her master’s degree in counseling and guidance from Cal Lutheran University. Her work with families helped her to realize that living a healthy, happy life starts in the kitchen. She believes clean eating doesn’t have to mean giving up on great taste. Today, Clevenger is married to her college sweetheart and lives in Los Angeles with her three cats, Kailani, Confettu and Harley.