This recipe is super creamy, vegan, easy to make and perfect for the celebrations! Your family members won’t even know it’s good for them!

Vanilla Orange Pumpkin Bars [Vegan]

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Calories

297

Serves

16

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Ingredients

To Make the Nougat Base:

  • 1 cup cashews, raw
  • 1 cup macadamia nuts, raw
  • 1/2 cup coconut cream
  • 1/3 cup walnuts
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup or agave
  • 1/4 cup almond meal
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon

To Make the Pumpkin Filling:

  • 1 cup pumpkin purée
  • 1 cup frozen mango
  • 3/4 cup cashews, raw
  • 1/4 cup coconut milk
  • 1/4 cup maple syrup or agave
  • 1 teaspoon cinnamon
  • 1 tablespoon powdered ginger

To Top: 

  • 1/2 cup slivered almonds
  • 2 tablespoons coconut sugar
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Preparation

  1. Line an 8x8-inch pan with parchment and set aside.
  2. Into a high-speed blender add all your ingredients for the nougat base.
  3. Blend this for around 2-3 minutes or until completely smooth and silky. It’s worth it. Once your mixture is ready, transfer it to your baking tin and flatten out till even. This is a bit of a sticky process but if you add spray of coconut oil to your spatula and it will make the process a bit easier. Place in the freezer while you make the filling.
  4. Now let’s make that pumpkin filling topping. This is nice and simple, once again, just add all the ingredients into a high-speed blender and blend until completely smooth. Stay patient and blend for around 2 minutes so you achieve that really silky effect when eating these bad boys. Transfer this mixture onto the nougat base and spread until flat and beautiful.
  5. Add your almonds and coconut sugar.
  6. Lightly cover with parchment and set in freezer for around 4 hours.
  7. Cut into 16 squares and serve.

Notes

Store in freezer for up to 1 week.

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Nutritional Information

Per Serving: Calories: 297 | Carbs: 20 g | Fat: 22 g | Protein: 5 g | Sodium: 9 mg | Sugar: 11 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.