Raw Vegan Pumpkin Bliss Bars (Gluten-Free)

5 Friendsgiving Dishes

Thanksgiving has always been one of my favorite holidays and this year I am feeling more grateful than ever. This is my baby boy’s first Thanksgiving, so there is a magical glow added on to everything we do. And there is definitely a magical glow on top of these delicious Raw Vegan Pumpkin Bliss Bars. Creamy pumpkin atop a nutty, crunchy crust that you don’t have to bake…for this, I am grateful!

If I could eat Pumpkin Pie all year round, I would…but it just wouldn’t be a special treat then so I decide against it each year. Pumpkin is so nutritious, full of vitamin c, fiber and potassium. It’s heart healthy and fairly low carb. So, I try to use it in so many dishes around this time of year. My kitchen’s aroma is cinnamon and spice with my pumpkin soup, pumpkin enchiladas, pumpkin chia pudding, and pumpkin breakfast bowl. 

Raw Vegan Pumpkin

I had so much fun hosting my Friendsgiving last week. This year it was a little more challenging with  a baby and this is why I love making quick and easy dishes. These little raw pumpkin bars are seriously so simple and oh so yummy!  I set up my son’s high chair in the kitchen with me while I was cooking and he just laughed and cooed, and enjoyed every moment of my chopping, stirring and baking.

Raw Vegan Pumpkin Bliss Bars

Serves 12

Prep Time: 30 minutes

 

Ingredients:

 

Crust:

2 cups granola

1 cup candied pecans

1 t cinnamon

3 T coconut oil

 

Filling:

3 T coconut oil

1 1/4 cups pumpkin puree

1/3 cup maple syrup

2 T almond butter

1 T ground flax

1 t cinnamon

1/2 t pumpkin pie spice

1 t vanilla

1/4 t sea salt

Topping:

1 cup vanilla coconut yogurt

1/2 cup pomegranate seeds

 

Preparation:

Add crust ingredients to blender (I like to use my Vitamix) and pulse until ground into a coarse mixture.

Line a 8×8″ baking dish with parchment paper and pour crust mixture into pan, pressing firmly to even out.

Next, add all of the filling ingredients to blender and pulse until well combined.

Pour pumpkin mixture over crust and spread with spatula.

Top with a layer of vanilla coconut yogurt and pomegranate seeds.

Refrigerate for at least 2 hours. It is ideal to refrigerate overnight to allow the pumpkin to firm and thicken.

Cut into squares and enjoy!

These will last 3-4 days in the refrigerator.

Raw Vegan Pumpkin

Bon Appetit!

xo, 

Mama on the Glow

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