Advertisement
Enjoy these two-step vegan pumpkin bars that are so easy to make you'll be wondering why you weren't making them sooner. They are packed with all the flavors of Thanksgiving but are naturally sweet without all the refined sugar or gluten.
Vegan Pumpkin Bars
Makes 8 bars
Crust Ingredients
- 1 cup pecans
- 6 medjool dates (pitted)
- pinch of cinnamon
Preparation
Process all ingredients in food processor until graham cracker–like consistency. Press crumble into strudel or 4-by-4-inch pan lined with parchment paper. Set aside.
Filling Ingredients
- 1 cup raw cashews (soaked for 2 hours)
- 1 cup organic pumpkin puree
- ½ cup refined coconut oil (melted)
- ¼ cup water
- 10 medjool dates (pitted)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
Preparation
Blend all ingredients in blender until smooth, creamy consistency. Evenly spread filling onto crust. Set in freezer for 3 hours. Cut and serve while still frozen with a warm knife.
Helpful Hint: If you want these delicious little desserts to look even cuter, top them with a little vegan coconut whipped cream and sprinkle with cinnamon.
Watch Next
Enjoy some of our favorite clips from classes
Enjoy some of our favorite clips from classes
What Is Meditation?
Mindfulness/Spirituality | Light Watkins
Box Breathing
Mindfulness/Spirituality | Gwen Dittmar
What Breathwork Can Address
Mindfulness/Spirituality | Gwen Dittmar
The 8 Limbs of Yoga - What is Asana?
Yoga | Caley Alyssa
Two Standing Postures to Open Up Tight Hips
Yoga | Caley Alyssa
How Plants Can Optimize Athletic Performance
Nutrition | Rich Roll
What to Eat Before a Workout
Nutrition | Rich Roll
How Ayurveda Helps Us Navigate Modern Life
Nutrition | Sahara Rose
Messages About Love & Relationships
Love & Relationships | Esther Perel
Love Languages
Love & Relationships | Esther Perel