Vegan Pumpkin Pie Bars (Gluten-Free)

rhiansrecipes.com

Trish

subheading: For the base:

30 g ( ⅛ cup) coconut oil (or sub coconut butter)

10 tablespoons maple syrup (or sub any other similar sweetener)

1 tablespoon unsweetened almond milk or any other plant-based milk

150 g ( 1 ¼ cup) ground almonds (almond meal) *

150 g ( 1 cup) brown rice flour ** (or sub plain flour if not gluten-free)

Pinch salt

subheading: For the crumble topping:

25 g ( ¼ cup) rolled oats (ensure gluten-free if necessary)

subheading: For the pumpkin pie filling:

675 g ( 3 cups) pumpkin purée (store-bought or make your own)

300 ml ( 1 ¼ cup) unsweetened cashew milk (or sub unsweetened coconut or oat milk)

1 teaspoon vanilla extract

1.5 teaspoons pumpkin pie spice to taste (or sub a mixture of ground ginger, cinnamon, nutmeg and cloves, or mixed spice)

100 g ( ⅔ cup) coconut sugar

3 teaspoons cornflour (cornstarch) (or sub arrowroot)

Directions at rhiansrecipes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer