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Published: December 22, 2016

No Bake Pumpkin Squares

“I fell in LOVE with a vegan pumpkin taste recipe from Oh she glows. Author and guru Angela Liddon has the most inspiring plant based recipes. Because it is holiday season, and I had no sunflower seeds on hand I improvised using Kii Crisps. The adaptation of this recipe makes it SUPER fast to whip up. Honestly took me about 15 min, start to finish. Hope you love it like I did! ~Jenny V.”

Ingredients:

  • 1 box of Kii Crisps Goji Berry Pistachio, but any flavour will do!
  • For the filling you will need:1/2 cup canned full-fat coconut cream (just the cream not the water)
  • 1 cup unsweetened pumpkin purée
  • 3/4 cup pure maple syrup
  • 1/2 cup coconut oil, melted
  • 1 Tablespoon of sunflower seed butter
  • 2 teaspoons pure vanilla extract
  • 1 to 2 teaspoons pumpkin pie spice, to taste
  • 1/4 teaspoon fine sea salt

Instructions:

  1. Cut and trim a piece of parchment paper to line a square baking tin (or spring foam pan or vessel of choice) and set aside.
  2. In a blender combine all the filling ingredients and blend until creamy. 
  3. Pour pumpkin filling into the parchment lined tin.
  4. Layer the top with Kii Crackers. You can also crush the crackers and make a crumble. Push down on the crackers (or crumble) with enough pressure to make sure they anchored into the filling, but do not sink into the filling completely.
  5. Place in the freezer and let sit for about 4 hours or overnight. 
  6. Remove from freezer, and slice into squares.
  7. You can eat this right out of the freezer or let it still 10min to soften.

*Recipe adapted from Oh She Glows http://ohsheglows.com/2015/11/26/mini-pumpkin-pie-tarts-with-a-sunflower-cookie-crust-nut-free-vegan/

No Bake bars