Vegan Pumpkin Bars

Pumpkin-fest continues at our home! This time, in the form of moist and delectable pumpkin bars.  A recipe adaptation from the amazingly talented @detoxinista (original recipe found here: https://detoxinista.com/coconut-flour-pumpkin-bars/), this version lowers the sugar profile and throws in some protein to support your active lifestyle. Topped with a tangy, creamy icing, this recipe is a keeper! Enjoy!

For more recipes and articles on life from Marci, check out her website at www.stewardchicks.com.

Serving Size: 1/10th recipe
Calories: 82.7
Fat: 2.35g
Carbs: 14.75g
Protein: 2.57g
Fiber: 4.53g
Nutrition facts are approximate and calculated without glaze.

Ingredients

  • 3/4 cup pumpkin puree
  • 3/4 cup coconut flour
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 scoop Nuzest Smooth Vanilla Clean Lean Protein
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup coconut nectar
  • 1/2 cup organic applesauce
  • 2 flax eggs

Method

  1. Preheat oven to 350 degrees. Lightly coat a 8×8 baking dish with oil of choice.  
  2. Add all ingredients to a food processor and process until well combined.  
  3. Pour batter into baking dish and bake for 40 minutes. Let cool completely.
  4. Once cool, top with icing recipe below.  Keep refrigerated for up to 3 days…but, it probably won’t stick around that long!

 

Icing (optional)

Ingredients:

 

  • 1 cup cashews
  • 2 tablespoon lemon juice
  • 1 scoop Smooth Vanilla Clean Lean Protein
  • 1 tablespoon alcohol free vanilla extract
  • 1 tablespoon coconut nectar
  • 1/2 cup coconut milk (adding more to achieve desired consistency)

 

 

Icing Method: 

In a high powered blender, combine all ingredients and process until smooth.