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Preheat Oven: Preheat your oven to 350°F (180°C) and lightly grease a casserole dish.
Prepare Flax Egg: In a small bowl, combine the ground flaxseed with warm water. Let it sit for 5 minutes to thicken.
Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda, and a pinch of salt.
Mix Wet Ingredients: In another bowl, mix the pumpkin puree, thickened flaxseed mixture, melted coconut oil, maple syrup, and vanilla extract until smooth.
Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredient bowl. Stir until just combined, being careful not to overmix.
Add Chocolate Chips: Gently fold in the vegan chocolate chips to the batter.
Bake: Pour the batter into the prepared casserole dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Slice: Let the bars cool in the dish for 10 minutes before slicing and serving.
Notes:
Storage: Store these pumpkin bars in an airtight container at room temperature for up to 3 days.
Optional Add-ins: Feel free to add nuts, seeds, or dried fruits for extra texture and flavor.
Serving Tip: These bars pair wonderfully with a cup of hot tea or coffee!
Frequently Asked Questions:
Is this dessert recipe vegan?
Yes, this recipe is 100% vegan and uses plant-based ingredients.
Can I substitute the coconut oil?
Yes, you can substitute with vegan butter or any neutral oil, such as avocado oil.
What can I use instead of flaxseed?
You can use chia seeds as a flax egg replacement. Simply mix 1 tbsp of chia seeds with 3 tbsp of water and let it sit for 5-10 minutes to thicken.
Nutritional Information (Per Serving – Approximate Values):
Calories: 111 kcal
Fat: 5.4 g
Total Carbs: 14.9 g
Net Carbs: 14.5 g
Protein: 1.1 g
Fiber: 1.8 g
Enjoy these soft, flavorful vegan pumpkin bars! They’re perfect for a quick fall dessert or snack.
