In the mood for some Halloween treats with a sweet pumpkin taste? Look no further than these delicious Vegan Pumpkin Pie Squares that are perfect for your sweet tooth.
These vegan squares are made with gluten-free flour and contain simple ingredients that makes this treat easy to make. For an extra boost in sweetness, add some BochaSweet for even more of a pumpkin kick.
INGREDIENTS
The Base
- 10 medjool dates (pitted and diced, 1 cup)
- 2-3 tsp BochaSweet
- 1.5 cups oat flour
- 2 tsp pumpkin pie spice
- 1 canned pumpkin (15 oz)
- 1 tsp vanilla extract
- 1/2 cup almond milk
Macadamia-Vanilla Frosting
- 1/2 cup macadamia nuts (soaked in 1/2 cup of water)
- 6 medjool dates (soak for 15-30 minutes)
- 1 tsp vanilla extract
- 2-3 tsp BochaSweet
DIRECTIONS
The Base
- Soak the dates in a small bowl of water for at least 15 minutes. Preheat oven to 375F.
- Place the flour and pumpkin pie spice in a large bowl. Add the soaked dates, vanilla, and almond milk in a blender and puree until smooth for about 1-2 minutes.
- Pour the mixture into the bowl with the dry ingredients and add in the pumpkin. Mix with a wooden spoon until all the dry ingredients are thoroughly mixed together.
- Scrape the batter onto an 8x8 inch parchment-lined baking sheet. Cook for 25-30 minutes at 375F until lightly browned. Allow to cool for 10 to 15 minutes before cutting and serving.
- Add the Macadamia-Vanilla Frosting and then transfer to a refrigerator firm up the squares.
Macadamia-Vanilla Frosting
- Drains the nuts and discard the water.
- Add all the ingredients to a food processor and blend until smooth.
- Add a little more water as needed during the blending.
