Vegan Coconut Flour Pumpkin Pie Bars (Grain-Free, Oil-Free)
Vegan and oil-free coconut flour pumpkin pie bars without the crust! They are also grain-free, gluten-free, and a mere 66 calories per bar!
Servings: 16 bars
Ingredients
- 1 and 1/2 cups 366 g canned unsweetened pumpkin puree
- 3/4 cup 177 mL nondairy milk
- 2/3 cup 96 g coconut sugar (see notes for options)
- 1/2 cup 56 g coconut flour (lightly spoon to measure; do not pack)
- 1/3 cup 40 g chickpea flour (sifted, if lumpy)
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- 2 and 1/2 teaspoons pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
Instructions
- Preheat oven to 325F (160C). Line a 9-inch (22.5 cm) baking pan with parchment paper; if desired (this will add a tuch of oil), spray or grease exposed sides.
- In a large bowl, whisk all of the ingredients until completely blended (the mixture will be more like a fluffy, moist dough as the coconut flour soaks up the liquid): spoon into the prepared pan, smoothing the top.
- Bake in the preheated oven for 30 to 35 minutes or until the edges begin to brown and the top of the bars appears dry.
- Cool completely (in the pan) on a wire rack and then refrigerate until cold. Use parchment to remove bars from pan. Cut into 16 squares.
Notes
Storage: Store the cooled bars in a covered container in the refrigerator for 1 week or the freezer for up to 6 months.
Coconut Sugar Options: An equal amount of brown sugar, or sugar-free brown sugar granular replacement, or cane sugar can be used in place of the coconut sugar.
Nutrition
Serving: 1square (1/16 of pan) | Calories: 66kcal | Carbohydrates: 13.3g | Protein: 1.4g | Fat: 0.9g | Saturated Fat: 0.2g | Sodium: 113mg | Fiber: 2.6g | Sugar: 9.5g