This pumpkin pie variation is perfect for adding an autumnal touch. Three deliciously sweet layers of simple ingredients make these vegan pumpkin bars that require no baking at all, yay!
The vegan pumpkin pie bar consists of three layers: Let’s start with the base made of only three ingredients: Rolled oats, cashews and salt. Alternatively, you can use other nuts or seeds for the base. Put them in the blender and you have a kind of flour.
Now, to get a sticky consistency for the first layer, we continue right away with the base for the cream layers. This consists of dates, water and peanut butter. Again, only three ingredients! The dried fruit provides the natural sweetness in this recipe.
After these are also pureed in the blender until nice and creamy, some of the date cream is added to the oatmeal mixture. This creates a kind of dough, which you can then distribute in a mold lined with baking paper and press down evenly.
A little tip: If you crumple up the baking paper beforehand and unfold it again, it will not slip out of the mold so easily.
- Cream layers:
- 300 g hokkaido pumpkin
- 250 g dates (pitted)
- 80 g peanut butter
- 250 ml water
- 1 tsp cinnamon powder
- 2 tbsp cocoa powder
- 100 g oat flakes
- 50 g cashews
- 0.5 tsp salt
For the cream layers, cut the pumpkin into small pieces and boil in a pot in a little water for 15 minutes until very cooked. Then drain the water.
In the meantime, prepare the base: To do this, put the oatmeal with the cashews and salt in a blender and mix to a kind of flour. Then pour this into a bowl.
Now put the dates in a blender with the peanut butter and water and blend to a creamy consistency.
For 6 servings, add 3 tablespoons of the date cream to the bowl with the oatmeal-flour mixture and mix in to make a sticky mixture.
Then spread this in a mold and press evenly on the bottom.
Now add the cooked pumpkin to the remaining date cream in the blender with the cinnamon powder and blend in to make an even cream.
Pour half of the date-pumpkin cream on the bottom in the mold, spread and smooth.
To the other half in the blender, add the cocoa powder, blend in and spread over the pumpkin cinnamon cream and smooth out.
Place in the freezer for at least 2 hours (preferably overnight). Then cut into bar shapes and enjoy.
Tip: For 6 servings I used a mold with the dimensions 15 x 15 x 5 cm (W x L x H).
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