Dessert
Vegan Pumpkin Pie
Overview
These yummy squares are both gluten-free and vegan, so they accommodate the eating preferences of almost anyone at your holiday table!
Ingredients
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6 ALOHA Pumpkin Spice Protein Bars
6 medjool dates, pitted
3 tablespoons coconut oil, melted
1 cup cashew butter
1 ½ cups pumpkin puree
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Pinch of salt
Directions
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1.
Arrange Aloha Pumpkin Spice Protein Bars in a single layer in the bottom of an 8x8-inch baking dish.
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2.
Add the pitted date and melted coconut oil in a food processor. Pulse with the blender until a paste forms, stopping to scrape down the sides of the food processor as you go.
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3.
Add in cashew butter, pumpkin puree, pumpkin pie spice, vanilla extract, and salt. Pulse again until mixture is smooth and fully combined.
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4.
Transfer this pumpkin pie filling to your baking dish, and spread into an even layer on top of the protein bars. Cover and let chill in the fridge for at least 6 hours.
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5.
Once pumpkin pie filling has set, remove from the fridge and slice.
