Instructions:
- Preheat Oven: Preheat your oven to 350°F (180°C) and lightly grease a casserole dish.
- Prepare Flax Egg: In a small bowl, combine the ground flaxseed with warm water. Let it sit for 5 minutes to thicken.
- Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda, and a pinch of salt.
- Mix Wet Ingredients: In another bowl, mix the pumpkin puree, thickened flaxseed mixture, melted coconut oil, maple syrup, and vanilla extract until smooth.
- Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredient bowl. Stir until just combined, being careful not to overmix.
- Add Chocolate Chips: Gently fold in the vegan chocolate chips to the batter.
- Bake: Pour the batter into the prepared casserole dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Slice: Let the bars cool in the dish for 10 minutes before slicing and serving.
Notes:
- Storage: Store these pumpkin bars in an airtight container at room temperature for up to 3 days.
- Optional Add-ins: Feel free to add nuts, seeds, or dried fruits for extra texture and flavor.
- Serving Tip: These bars pair wonderfully with a cup of hot tea or coffee!
Frequently Asked Questions:
- Is this dessert recipe vegan?
- Yes, this recipe is 100% vegan and uses plant-based ingredients.
- Can I substitute the coconut oil?
- Yes, you can substitute with vegan butter or any neutral oil, such as avocado oil.
- What can I use instead of flaxseed?
- You can use chia seeds as a flax egg replacement. Simply mix 1 tbsp of chia seeds with 3 tbsp of water and let it sit for 5-10 minutes to thicken.
Nutritional Information (Per Serving – Approximate Values):
- Calories: 111 kcal
- Fat: 5.4 g
- Total Carbs: 14.9 g
- Net Carbs: 14.5 g
- Protein: 1.1 g
- Fiber: 1.8 g
Enjoy these soft, flavorful vegan pumpkin bars! They’re perfect for a quick fall dessert or snack.
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