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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.

 

Vegan Pumpkin Pie Squares

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

  1. Soak the dates in a small bowl of water for at least 15 minutes. Preheat oven to 375F.
  2. 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.
  3. 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.
  4. Scrape the batter onto an 8×8 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.
  5. Add the Macadamia-Vanilla Frosting and then transfer to a refrigerator firm up the squares.

Macadamia-Vanilla Frosting

  1. Drains the nuts and discard the water.
  2. Add all the ingredients to a food processor and blend until smooth.
  3. Add a little more water as needed during the blending.

 

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