Vegan pumpkin pie bars

Vegan
Ohne Guten
Ohne Soja
Enthält Nüsse
Sesamfrei

Raw treats often have hefty prices on supermarket or drugstore shelves. How about making them yourself to save money? If you're a big fan of these healthy snacks like me, browse through my energy balls creations from the snacks and finger food category. This pumpkin pie variation is perfect for adding an autumnal touch. Three deliciously sweet layers of simple ingredients make these vegan pumpkin bars that require no baking at all, yay!

The vegan pumpkin pie bar consists of three layers: We start with the base made from just three ingredients: Rolled oats, cashews and salt. Alternatively, you can use other nuts or seeds for the base. Put them in the blender and you have a kind of flour. To get a sticky consistency for the first layer, we continue with the base for the cream layers. This consists of dates, water and peanut butter. Again, only three ingredients! The dried fruits provide the natural sweetness in this recipe. After they have been puréed in the blender to a nice creamy consistency, some of the date cream is added to the oatmeal mixture. This creates a kind of dough, which you can then spread in a baking tin lined with baking paper and press down evenly. A little tip: If you crumple up the baking paper beforehand and unfold it again, it won't slip out of the tin so easily.

Continue with the first

cream layer

which is a super cinnamon-y dish that looks wonderfully autumnal thanks to the bright colour of the Hokkaido pumpkin. To make this, add the rest of the date cream to the pre-cooked pumpkin and cinnamon powder in the blender. Half of this is then spread on the oatmeal base in the mould and smoothed out. Now the last, chocolatey layer is missing. For simplicity's sake, cocoa powder is added to the date-pumpkin cream and mixed in. Spread on the pumpkin and cinnamon layer and smooth with a spatula.

Now it's off to the freezer so that the layers of vegan pumpkin bars can firm up a little. Ideally, leave them there overnight and defrost slightly before serving. However, if you want to make them really quickly, a few hours will do. An ideal dessert or snack on autumn and winter days. Also to share with your loved ones.

Recipe

Ingredients

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Cream layers

300 g Hokkaido pumpkin
250 g dates (pitted)
80 g peanut butter
250 ml water
1 tsp cinnamon powder
2 tablespoons cocoa powder

Base

100 g oatmeal
50 g cashews
0.5 tsp salt

Preparation

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For the cream layers, cut the pumpkin into small pieces and cook in a pot in a little water for 15 minutes until very tender. Then pour off the water.
In the meantime, prepare the base: Put the oat flakes, cashews and salt in a blender and mix to a kind of flour. Then pour this into a bowl.
Now put the dates in a blender with the peanut butter and water and blend to a creamy consistency.
For 6 portions, add 3 tablespoons of the date cream to the oatmeal-flour mixture in the bowl and mix in to make a sticky mixture.
Then spread them in a mold and press them evenly on the bottom.
Now add the cooked pumpkin with the cinnamon powder to the rest of the date cream in the blender and blend in to make an even cream.
Pour half of the date-pumpkin cream on the bottom in the mold, spread and smooth.
To the other half in a blender, add the cocoa powder, blend in and spread over the pumpkin cinnamon cream and smooth out.
Place in the freezer for at least 2 hours (preferably overnight). Then cut into bar shapes and enjoy.

Tip: For 6 servings I used a mold with the dimensions 15 x 15 x 5 cm (W x L x H).