Vegan Pumpkin Cashew Cream Bars
These plant-based bars take on a creaminess from cashews and oats, and are sweetened with dates, and raw honey or maple syrup (vegan). The pumpkin and cinnamon bring out all the flavors of fall!
Servings 12
Calories 150kcal
Ingredients
Oat + Nut Base
- ¾ cup Rolled Oats
- ¼ cup Pecans finely chopped
- ¾ cup Unsweetened Coconut Flakes
- ½ cup Medjool Dates pitted
- ½ cup Honey
- 3 tbsp Coconut Oil
- 1 tsp Pumpkin Spice or Cinnamon
- 1 tsp Vanilla Extract
Cashew Cream Filling
- 1 cup Cashews soaked
- ¾ cup Willa's Unsweetened Original Oat Milk
- ½ cup Honey
- ¼ cup Coconut Oil
- ½ cup Pumpkin Puree
- 1 tsp Pumpkin Spice or Cinnamon
- 1 tsp Vanilla Extract
Instructions
- Pour boiling water over cashews and allow to soak for 10-20 minutes until soft.
- To make the base, pulse pecans and oats in a blender or food processor until finely chopped.
- Add the rest of the oat + nut base ingredients until a sticky crust begins to form.
- Line an 8X8 pan with parchment paper. Use your hands to press the base evenly into the pan.
- Refrigerate base while you prepare the next layers.
- Add the cashews, oat milk, honey, and melted coconut oil to the blender. Blend on high until combined.
- Pour half of the cashew mixture on top of the base, and return to refrigerator or freezer.
- Add spice, vanilla, and pumpkin to the blender. Blend until combined.
- Once the first layer is set, add pumpkin layer on top.
- Freeze for at least 2 hours, or overnight until set.
- When ready to eat, soften at room temperature. Cut into squares and enjoy!
- Store refrigerated or frozen.
Notes
To make this completely vegan, use maple syrup in place of honey.
For a sugar-free option, try monkfruit or erythritol. If you eliminate the dates, the base texture will be quite crumbly and you may need to prepare layered 'cups'.