Soft and chewy these No Bake Vegan Pumpkin Bars are extremely satisfying snack. Its high in nutrition and are made with gluten free ingredients. These fit into almost all diets and are kid friendly too. It’s the easiest way to enjoy the seasonal produce.
Lately, I have been slightly lazy in turning on the oven. Moreover, I have a 1 year old running around all over the house so I am mostly exhausted to experiment any bakes goods. Therefore, in order to enjoy pumpkins in a healthy dessert form, I simply combined few ingredients and came up with a No bake bar recipe.
Recently, I made vegan pumpkin mousse as a no cook recipe and this dessert is outstanding.
Yashvi love these as after school snack and my refrigerator is now stocked with these beauties.
My other favorite no bake snacks:
Every year during Fall season, I incorporate Pumpkin into our diet in some form. As we know eating seasonal produce is very important for good health. Usually, I have my kids on my mind when I come up with a recipe. At the same time, I also try to make something that’s really quick and easy.
My other popular pumpkin recipes are:
Ingredients for No Bake Vegan Pumpkin Bars
Almond flour – It gives a smooth nutty flavor. Easily available and no grinding required.
Whole ground flax meal – Its high in fatty omega-3 and is a great source of fiber.
Walnuts – Its rich in antioxidants and is known to decrease inflammation.
Cinnamon- it has anti-inflammatory properties. Also, adds flavor to pumpkin pie spice.
Nutmeg- It gives a subtle pumpkin pie spice flavor in these bars.
Cardamom- It gives a hint of sweet flavor and aroma to these bars.
Pumpkin puree- It’s a seasonal produce and is high in vitamins, mineral and also is a rich source of antioxidants.
Pure maple syrup- It gives a perfect sweetness to these bars along with some health benefits. A proportionate amount of this syrup is also important to our body.
How to make No Bake Vegan Pumpkin Bars
In the first step, I combined all the dry ingredients (except crushed walnuts) in a mixing bowl. I mixed it very well so that its well-blended and there are no lumps.
Next, I tossed in the wet ingredients to the dry ingredients.
Then, I used my hands to mix all the ingredients extremely well. You may use spatula to mix the ingredients but I prefer my hands so as to make sure its nicely mixed.
Thereafter, prepare an 8-inch square/rectangle glass container with parchment paper.
Afterwards, spoon the dough into it and spread it evenly by gently pressing the corners.
Then, top it with crushed walnuts and press it again gently with fingers so that the topping settles well and does not fall off.
Lastly, Cover the container with a lid and place it in the freezer for about 20-25 minutes.
Then, take it out of the freezer. Gently pull out the parchment paper and place it on a flat surface.
Now, with a sharp knife cut the bars into your desired shape and size.
Its time to enjoy!!!
- Fresh pumpkin puree will taste even better
- Crush the walnuts for topping in a mortar and pestle to get the crunchy and muddy look of the bars.
- Its ok to chop the walnuts roughly with hands to be mixed in the dough.
- The trick to keep these bars moist yet firm is by putting a parchment paper on the glass container and then covering it by a lid. Place it in the freezer so the moisture is not lost.
Frequently asked questions:
What is the best way to store these bars?
After slicing put them in an air tight glass container and refrigerate it for a week.
How would these pumpkin bars stay firm and wont crumble?
Keep them in the refrigerator when not in use.
Are these pumpkin bars paleo?
Yes, they are paleo.
This is a perfect holiday recipe that you can keep handy in your fridge to enjoy any day of the week.
If you get a chance to make this recipe then please leave your feedback below in the comment section and also rate this recipe. You may also tag @kiipfit on Instagram and I will definitely shout it out there. I love to see what’s cooking in your kitchen.
No Bake Vegan Pumpkin Bars
- 2 cups almond flour
- 3/4 cup whole ground flaxmeal
- 1/2 cup chopped raw walnuts
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg powder
- 1/4 tsp cardamom powder
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/4 cup 100% pure maple syrup
- 1/4 tsp vanilla extract
- 1/4 cup crushed walnuts (for topping)
- In a mixing bowl combine the dry ingredients
(except crushed walnuts). Mix it with a spoon.
- Now, add pumpkin puree, maple syrup and vanilla extract to it.
- Mix it with a spatula or your hands. It will be
like a sticky dough.
- Now, prepare an 8 inch rectangular/square glass container with a parchment paper.
- Spoon the dough into it and spread it evenly by
pressing gently so it sets nicely.
- Then top it with crushed walnuts.
- Now, cover it with a lid and let it rest in the freezer for about 20-25 minutes. (Do not exceed 25 minutes).
- Take the container out of the freezer and place it on a counter. Gently
pull out the parchment paper and place it on the flat surface.
- Now, with a sharp knife cut into desired pieces.
- Refrigerate the remaining bars in an air tight glass container for up to a week.
- Fresh homemade or canned pumpkin puree can be used in this recipe.
- If you think the spices are milk for you feel free to adjust as per your taste.
- These bars are mildly sweetened.