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Gluten-Free Pumpkin Date Bars

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Rate this recipe 4.3/5 (4 Votes)

Ingredients

  • PUMPKIN DATE FILLING:
  • 1 cup packed medjool dates, pitted
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cloves
  • Zest of 1 large orange, about 2 teaspoons
  • OAT CRUMBLE:
  • 2 1/2 cups rolled oats
  • 1 cup almond meal
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil

Details

Servings 16
Preparation time 15mins
Cooking time 75mins
Adapted from mydarlingvegan.com

Preparation

Step 1

Preheat the oven to 375°F. Spray an 8x8-inch baking sheet and set aside.

Soak the pitted dates for 30 minutes. Drain and place in a food processor along with the remaining pumpkin filling ingredients. Blend until smooth, scraping down the sides of the bowl as needed. Set aside.

For the oat crumble combine oats, almond meal, cinnamon, baking soda, and salt. Stir together. In a smaller bowl whisk combine coconut oil and maple syrup. Add the coconut oil/syrup mixture to the oats and stir to combine.

Pour half of the oat crumble on the bottom of the prepared baking sheet and press down. top with the pumpkin filling, smoothing even with a spatula. Finish by sprinkling the remaining oat crumble evenly over the top. Press down lightly.

Bake for 30 to 35 minutes until crumb is golden brown. Remove from oven and let cool completely before slicing into 16 even pieces.

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