Gluten-Free Pumpkin Date Bars

Photo by Judi B.
Adapted from mydarlingvegan.com

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

16

servings

PREP TIME

15

minutes

TOTAL TIME

75

minutes

SERVINGS

16

servings

Adapted from mydarlingvegan.com

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

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: