Pumpkin Crumble Bars
A delicious crust and crumble makes these bars the perfect fall dessert!
Servings 16 squares
Ingredients
Crust/Crumble
- 1/2 cup almond flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3 TBSP ground flax seed
- 2 TBSP runny almond butter (or peanut butter)
- 1/3 cup maple syrup
- 1 1/2 cups rolled oats
- 1/2 cup chopped pecans
Filling
- 3/4 cup pumpkin puree
- 1/2 cup coconut milk cream (cream from top of can of regular coconut milk--not light)
- 1/3 cup maple syrup
- 3 TBSP cornstarch or tapioca starch
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp allspice
Instructions
- Preheat oven to 350 degrees. Get a 8x8 inch square pan out, and line it with parchment paper for easier clean up, if desired. No need to grease it.
- Combine the crust ingredients together in a bowl until well-mixed. Take out 1 cup of the mixture, and press the rest evenly into the bottom of the pan. Bake for 10 minutes.
- Meanwhile, whisk the filling ingredients together. Pour it over the crust, and sprinkle the remaining 1 cup of crumble over the top.
- Return it to the oven and bake for 35-40 minutes, until a toothpick comes out clean. Let it cool, preferably for at least 1 or 2 hours, or overnight, to fully set up and for flavors to deepen.
- Cut into squares and serve with plant milk, nice cream, or vegan ice cream or whipped cream. If desired, drizzle warm almond butter and maple syrup over the top. Not needed though. You can whip up the remaining coconut cream from the can of of coconut milk (not the watery part) for several minutes until fluffy, and mix with a little powdered sugar for an easy whipped cream.
