Grain-Free Pumpkin Pie Bars With Maple Cream Cheese (Paleo, VG)

grain-free pumpkin pie bars

I meant to get this recipe well up in time for Halloween, but…well…time slipped by, and here it is – a good few days late!

Anyway, if you happen to have any leftover pumpkin lying around after Halloween, then these Grain-Free Pumpkin Pie Bars With Maple Cream Cheese are the perfect treat!

Made using a combination of almond flour and coconut flour, they are completely Paleo-friendly – and also happen to be vegan, too! In effect, they are a giant, grain-free vegan pumpkin cake.

The texture is soft and gooey, and the spices are warming, cosy and autumnal – thing nutmeg, ginger and cinnamon. In other words, all my favourites!

Anyway, they are brilliant to bake for kids, particularly if you have some spare pumpkin lying around!

Sam x

Grain-Free Pumpkin Pie Bars With Maple Cream Cheese

Ingredients:

  • Creates one tray –
  • For the wet ingredients:
  • 1 can 100% natural pumpkin puree (425g)
  • 1/2 cup vegan butter or coconut oil, melted
  • 5 tbsp almond butter
  • 6 tbsp nut milk of choice
  • 1 tsp vanilla extract
  • 1/2 cup coconut or brown sugar
  • 2 tbsp liquid sweetener (e.g maple syrup)
  • For the dry ingredients –
  • 2 1/2 cups ground almonds
  • 4-5 tbsp coconut flour
  • 1 tsp bicarbonate soda
  • 1-2 tsp cinnamon (or more, to taste – I used Dhow)
  • 1/4-1/2 tsp nutmeg and the same amount of ginger (I used Dhow ginger)
  • Large pinch salt
  • 1 cup dark chocolate chips
  • For the cream cheese frosting –
  • 3/4 cup dairy-free cream cheese (I used Nush almond cream cheese)
  • Maple syrup, to taste (I used 2 tbsp)

Method:

  1. Preheat your oven to 180C, then line a rectangular brownie tin.
  2. Stir together your dry ingredients (apart from the sugar – use that in wet ingredients) in a large mixing bowl, then set aside.
  3. In a blender or processor, blitz together all the “wet” ingredients. Fold into the dry mixture, then stir in the dark chocolate chips. Your mixture should just fall off a spoon when held up – add a touch more coconut flour if the mixture feels too wet, then spoon into your prepared tin, smoothing down the top.
  4. Place in the oven to bake for 21-26 minutes, or until the top is firm and the cake is only a tiny bit gooey inside. Remove from the oven and set aside to cool, before placing in the fridge overnight (this results in the best texture).
  5. In the meantime, whisk together your cream cheese ingredients, then place in the fridge to firm. Spread over your cooled cake, then cut into slices and enjoy!

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

1 thought on “Grain-Free Pumpkin Pie Bars With Maple Cream Cheese (Paleo, VG)”

  1. Full-fat canned coconut milk has an awesome thick texture that is perfect in these healthy pumpkin pie bars. I don’t personally find it too overpowering with the other flavors, and actually, really like the touch of sweetness that it adds. In addition to the coconut milk, we’re also using maple syrup, coconut sugar, pumpkin puree, an egg, and some spices. It’s dairy-free perfection!

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