No Bake Vegan Pumpkin Bars

 

As some of you may know, motherhood got in the way of my best laid plans for work today, but I really wanted to get this recipe out for all of you! So I am going to make this blog post short and sweet. That's fitting because the recipe is basically those 2 things: short (3 ingredients and super fast to make) and sweet (umm, hello, who doesn't like a little dessert in their life?) Another bonus is that even though they are healthy (not to mention vegan and gluten free), they are really delicious! I will also give you some topping suggestions to give them a little more flavor and presentation.

Fall is my favorite season! One of things I love most about it is baking. I love the smell of nutmeg, cinnamon, and especially pumpkin pie spice. Pumpkin Pie is one of my favorite Thanksgiving recipes. In case you didn't know, I am a bit of a planner. That type A personality in me realizes that before I know it, one of my favorite holidays for baking is going to be right around the corner. Normally, that would be nothing to fret over, as I have  many tried and true Thanksgiving recipes I have been using for years. But now that I am transitioning into a plant based and anti-inflammation diet, obviously some modifications were going to have to be made!

I am so excited to share this super easy, no bake pumpkin bar recipe with you that I found on Pinterest. Many times I will find recipes online that claim to be quick and easy, but that's usually not the case. Not with this recipe! I was pleasantly surprised to find that in fact you really only needed 3 ingredients and it took maybe 15 minutes tops to make. It's going to be a great alternative to traditional pumpkin pie for me this year, and I wanted to make it ahead of time to make sure it was as yummy as it looked. I was not disappointed, and you won't be either!

Please see below for the ingredients, recipe instructions and optional toppings!

3 INGREDIENT NO BAKE PUMPKIN BARS

Vegan/Gluten Free/Paleo

Prep Time: 5 minutes Cook Time: 15 minutes

INGREDIENTS

 1 15 oz can pure canned pumpkin (not pumpkin pie filling)

 1 cup sifted coconut flour

 1/4 to 1/2 cup coconut palm sugar (I used 1/2 cup)

 

OPTIONAL TOPPINGS

 Cinnamon to taste (I added 1/4 tsp and mixed in with the 3 ingredients)

 Extra cinnamon and coconut sugar to sprinkle on top

 non-dairy whipped topping

 Pecans or Walnuts

 ***If you want to make it a little extra decadent, try melting some dairy free chocolate chips with a small amount of coconut oil in the microwave for a seriously good warm chocolate syrup to drizzle on the bars. This can be done after the bars have set in the fridge and cut into squares.

INSTRUCTIONS  

1. In a large bowl add your coconut flour and sugar and mx well. Add cinnamon if desired.

2. Add the full can of pumpkin and mix until full incorporated.

3. Transfer the mixture into a lined dish and sprinkle cinnamon and sugar if desired. Put in the fridge for 30 minutes to 1 hours to let set. Take out of the fridge an cut into squares. You can serve and eat immediately with or without toppings. Refrigerate any left over bars.

Here are the ones that I made!

I am so excited to make these again for the holidays! And honestly, they are an easy dessert that can be made year round. Please share your version of these bars and tell us any additional toppings you may have added! And of course, you can modify if desired with non-vegan ingredients. Can't wait to hear back from you!

-Alexis