Vegan Pumpkin Spice Bars with Cream Cheese Frosting
Ingredients
Pumpkin Spice Bars
- 1 cup rolled oats, blended to flour consistency
- 2 tbsp pumpkin pie spice
- 1 cup date paste - I use about 15 pitted medjool dates blended with 1 cup hot water
- 1 cup pumpkin puree
Cream Cheese Frosting
- 1 cup raw cashews, soaked in water for at least 2 hours or overnight
- 1/3 cup nondairy milk - I use unsweetened almond milk
- 1 tbsp apple cider vinegar
- 2 tbsp date sugar - you could also use liquid stevia drops (to your taste) to keep the texture totally smooth and the color light
Instructions
- Preheat the oven to 350 degrees.
- Blend the oats into flour and add to a large bowl with the pumpkin pie spice.
- Add the date paste and pumpkin puree to the dry ingredients and stir until totally combined.
- Pour the batter into a nonstick square pan and bake for 30 minutes. Let them cool for at least 30 minutes in the pan, then carefully turn the whole pan out onto a plate, then let them cool completely for about 30 more minutes.
- To make the frosting, combine all ingredients in a food processor and blend until smooth. You'll need to stop it once to scrape down the sides and make sure everything gets incorporated smoothly.
- Cut the bars into 9 squares and use a piping bag or a knife to add the frosting, then enjoy!
- Store leftovers in the refrigerator.