Vegan & Paleo Friendly Pumpkin Pie Bars
Made with a couple of simple ingredients that just work so well together, you won’t even believe it’s vegan, gluten-free, and paleo. It is packed with pumpkin flavor, a perfect dessert to bring to the Thanksgiving table or to just enjoy during fall. It starts with a simple cookie crust layer and is topped with the pumpkin pie filling that is made in the blender.
Ingredients
Cookie Crust
- 1 Cup Cassava Flour
- ¼ Cup Coconut Sugar
- 2 tbsp Nut Butter
- 2 tbsp Nondairy Creamer
- 1 tsp Cinnamon
Pumpkin Pie Filling
- 1 15 oz Pumpkin Puree
- ¼ Cup Coconut Sugar
- ¼ Cup Date Syrup
- ¼ Cup Nondairy Creamer
- 2 tbsp Tapioca Starch
- 2 tsp Pumpkin Pie Spice
Instructions
- Start by preheating the oven to 350°F and lining an 8x8 baking dish with parchment paper.
- Next, to make the cookie crust, combine the cassava flor, coconut sugar, nut butter, non-dairy creamer, and cinnamon in a large bowl. Mix until a crumbly but sticky mixture forms. You may need to add more creamer if the mix is not sticky enough.
- Place into the oven for 15 minutes. Once it is ready, set it aside and let it cool.
- While that is cooling, make the Pumpkin Pie filling by placing the pumpkin, coconut sugar, date syrup, nondairy creamer, tapioca starch, and pumpkin pie spice in a blender. Blend until smooth.
- Spread the filling evenly over the top of the cookie crust and bake for 30 minutes.
- Top with whipped cream adn nejoy.