VEGAN PUMPKIN BARS WITH CASHEW CREAM CHEESE FROSTING
Serves 12
20 mins prep
25 mins cook
45 mins total
Even if you aren’t dairy-free this cashew frosting is life changing, truly. If not vegan, feel free to use a regular cream cheese frosting and an egg instead of a flax egg BUT LIKE I SAID EVEN IF YOURE NOT VEGAN THE CASHEW FROSTING IS IMPECCABLE.
0 servings
For the cashew cream cheese frosting: Boil 1.5 cups of raw cashews for 20 minutes. Add the boiled cashews, 1/2 cup coconut milk, 3 tablespoons maple syrup, 1/4 cup melted coconut oil, 1 tablespoon lemon juice, 1 teaspoon vanilla, and 1/4 teaspoon salt to a high-powered blender. Blend on high for 1 minute until smooth. Set the frosting in the fridge to thicken up. For the pumpkin bars: Preheat your oven to 350°F (175°C). In one medium bowl, combine all dry ingredients: 3/4 cup AP flour, 3/4 cup oat or almond flour, 2 tablespoons pumpkin pie spice, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon sea salt. Mix well. In a separate medium bowl, combine all wet ingredients: 0.25 cup flaxseed and 0.375 cup water (to make a flax egg), 1 cup pumpkin purée, 2 tablespoons melted coconut oil, 7.33 tablespoons pure maple syrup, and 1 teaspoon vanilla. Mix well. Combine the wet and dry ingredients and mix again until just combined. Pour the batter into an 8x8 inch baking pan (either spray with cooking spray or line with parchment paper). Bake at 350°F (175°C) for 25 minutes. Let the bars cool COMPLETELY before adding the cashew cream cheese frosting. Top with chocolate chips if desired.
