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