Oh hey, pumpkin. Nice to see you again so soon.
Get ready, this is just the beginning of gourd season. My reader, Pinterest and Instagram are all full of savory pumpkin and squash meal pictures, but I’ve yet to see a lot of desserts. And all I can focus on right now is desserts.
These bars are seriously addictive. I ate the whole batch this past weekend, completely by myself. Breakfast, midnight snack, post-yoga snack, I’m-bored-so-let-me-eat another snack. Yes, they have sugar. Yes, they have flour. And no, I don’t care.
These little bars make the transition to fall MUCH easier, don’t you think?
1 cup pumpkin puree
1 cup organic flour of your choice
3/4 cup organic brown sugar
4 tbsp olive oil
2 tbsp organic applesauce
1 tsp pure vanilla
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
Dash of sea salt
MAPLE ICING
1 cup raw cashews, soaked for at least two hours
3 tbsp maple syrup
1 tbsp coconut oil
- Preheat oven to 350 degrees
- Mix together all pumpkin bar ingredients and stir until creamy
- Pour into a greased 8X8 baking pan
- Bake at 350 degrees for 20-25 minutes
- Meanwhile, blend maple icing ingredients together until smooth
- After bars have cooled completely, frost with maple icing and let set in the fridge for at least an hour before serving
About the Author
Oh my gosh – so yummy! Celeste 🙂