Pumpkin Bars (Vegan, Gluten, Grain & Refined Sugar Free)
Prep time: 
Cook time: 
Total time: 
Serves: 16
For the Crust:
  • 1 C rolled oats
  • 1 C raw almonds
  • 2 Tbsp brown sugar
  • 1 Tbsp pure maple syrup
  • ¼ tsp kosher salt
  • ¼ C coconut oil
For the Filling:
  • 1 C raw cashews (soaked in a bowl of boiling hot water for 30 minutes)
  • 1 15oz can raw pumpkin
  • 1 15oz can refrigerated coconut cream - white solids only
  • ¼ C pure maple syrup
  • 3 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 tsp vanilla
  • kosher salt to taste - approx ¼ tsp
For the Crust:
  1. Preheat oven to 350 degrees.
  2. Using a food processor add oats and almonds and pulse until broken down. Add remaining ingredients and process until combined.
  3. Line a 9x9 inch rimmed baking pan with parchment. Spread mixture evenly on the bottom of the pan. Use the back of a spoon or hand to press the crust to the bottom of the pan evenly.
  4. Bake for 20 minutes, remove from oven and set aside to cool. Keep oven set at 350.
For the Filling:
  1. Using a food processor or high powered blender add all filling ingredients. Process until smooth. Spread filling over the crust evenly.
  2. Bake for 40 minutes. Remove from oven and cool to room temp. Refrigerate for at least 4 hours before cutting into slices to serve.
Recipe by Good Thyme Kitchen at http://www.goodthymekitchen.com/pumpkin-bars-vegan-gluten-grain-refined-sugar-free/