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–+ servings
A piece of pumpkin bar with cream cheese frosting on a little plate. There are pumpkin spice and pecans sprinkled on top. There is a bite in the middle. The pumpkin bar appears to be soft and chewy.
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5 stars (2 reviews)

Pumpkin Bars with Cashew Cream Cheese Frosting {with Almond Flour}

The pumpkin bar base is made with almond flour and real pumpkin puree, while the tangy and sweet frosting is made with cashews and coconut cream.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Desserts
Cuisine: American
Diet: Vegan
Keyword: Cream Cheese Frosting, healthy pumpkin dessert, healthy pumpkin recipe, paleo recipes, pumpkin bars, vegan recipes
Servings: 9 -12
Calories: 290kcal
Author: Shuang Shuang Liang

Equipment

Ingredients

Wet Ingredients

  • 1/3 cup Pumpkin Puree
  • 1/4 cup almond butter
  • 1/4 cup maple syrup
  • 1 cup dairy free milk
  • 1 tbsp apple cider vinegar

Dry Ingredients

  • 1 3/4 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut sugar
  • 2 - 3 tsp pumpkin spice
  • 1 1/2 tsp baking soda

Cream "Cheese" Frosting

  • 1 cup raw cashew
  • 1/4 cup coconut milk canned *
  • 1/4 cup maple syrup
  • 2 tbsp apple cider vinegar
  • 2 - 3 tbsp coconut oil

Instructions

  • Preheat the oven to 350 F
  • In a large bowl, whisk together almond flour, tapioca flour, coconut sugar, spices, baking soda, and a pinch of sea salt.
  • In a separate bowl, add pumpkin puree, almond butter, maple syrup, apple cider vinegar, and milk together. Mix well (I used a hand mixer).
  • Gently stir the dry mixture into the wet ingredients.
  • Spread the mixture into an 8 x8 cake pan lined with parchment paper. Bake 25 - 30 minutes or until a toothpick comes out clean after inserting a toothpick. (or you can use a food thermometer, the internal temperature should reach around 200 F)
  • Cashew Cream Frosting - Find the Full Direction in this Post.
  • Soak raw cashews in warm water with a pinch of salt overnight, or hot water with a pinch of salt for a couple of hours. Drain and rinse then blend all the ingredients for the cashew cream cheese frosting in a high-speed blender until smooth. Ingredients amount listed here should be enough to frosting the whole pumpkin cake.
  • Wait till the cake has completely cooled down (2+ hours) before frosting. Spread the cashew cream cheese frosting onto the cake. Sprinkle with toasted pecans and cinnamon. **
  • Enjoy!

Notes

  1. * Refrigerate the coconut milk overnight or freeze it for an hour +. Use the solid part of the coconut "cream" on top of the can. If you don't have enough that measure up to 1/4 cup, you can use some liquid on the bottom.
  2. ** If the frosting appears to be too liquidy, leave it in the fridge for 20+ minutes, the coconut milk and coconut oil will harden/thicken it up a bit.

Nutrition

Serving: 1g | Calories: 290kcal | Carbohydrates: 23g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 11g | Cholesterol: 2mg | Sodium: 226mg | Fiber: 3g | Sugar: 13g