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CREAMY VEGAN PUMPKIN BARS

Crust Ingredients

Prepare this first
SHORTBREAD CRUST
(This can be prepared up to 3 days in advance and stored in the fridge)

  • ½ cup blanched almond flour, almond or hazelnut meal
  • ½ cup sweet white rice flour or all-purpose flour
  • ½ cup oat flour, teff, or buckwheat flour
  • 2 tablespoons tapioca flour
  • ¼ cup organic coconut sugar
  • ¼ teaspoon + 1⁄8 teaspoon fine sea salt (decrease to ¼ teaspoon if using salted butter or plant butter)
  • 6 tablespoons cold, unsalted butter or plant butter, in 1⁄2-inch cubes
  • 1 teaspoon vanilla extract

Directions

Step 1

In the bowl of a food processor (or a stand mixer fitted with the paddle attachment) combine the almond, sweet rice, and oat flours with the tapioca starch, sugar, and salt.

Scatter the butter pieces over the top and drizzle with the vanilla extract. Run the mixer until the dough forms moist clumps and the butter is fully incorporated, 20-30 seconds, pulsing as you near the end so as not to over-process the dough. If using a stand mixer, run on medium-low until the dough comes together, 3–5 minutes.

If the dough refuses to come together or seems dry after thorough mixing, add up to 1 tablespoon more cold butter or plant butter, or try adding a few drops of cold water. 

Set aside in the fridge for up to 3 days.

 

Filling Ingredients

  • 1 cup lightly packed Organic Extra Firm Tofu, in large crumbles
  • 1 batch of gluten-free crust
  • 1 can unsweetened pumpkin puree 
  • 1/2 cup maple syrup
  • 1/2 cup coconut sugar
  • 1 cup well-combined full-fat canned coconut milk 
  • 1/4 cup cornstarch 
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 8”x8” baking pan

Step 1

Position a rack in the middle of the oven and preheat to 350ºF. Line the bottom and sides of an 8×8-inch square baking pan with a sheet of parchment paper (shove it in and fold the corners over themselves so that the bottom and all sides are covered).

Press your prepared crust dough into the bottom of the pan in an even layer, using a flat bottomed glass to make it smooth. Bake the crust until golden and puffed, 20-30 minutes. Remove from the oven and while it’s still warm, press the crust down with the back of a large spoon (this step helps the crust hold together when cut, so don’t skip it!)

Step 2

In the bowl of a high-speed blender, combine the tofu, pumpkin puree, maple syrup, coconut sugar, coconut milk, cornstarch, pumpkin pie spice, vanilla, and salt. 

Blend on medium until very smooth, 1-2 minutes. 

Step 3

Pour the filling mixture over the parbaked crust and spread it into an even layer. 

Bake the bars until the edges are cracked, the bars are puffed, the center is matte, and the filling is set when you give the pan a wiggle, 40-50 minutes. 

Step 4

Cool the bars to room temperature, 1-2 hours, then chill until firm, as least 2 hours and up to 2 or 3 days. 

Use the parchment handles to lift the bar out of the pan and onto a cutting board. Use a large, sharp chef’s knife wiped clean between cuts to trim the outer edges away, then slice the bars into 12 pieces. 

Decorate with toppings of your choice and Enjoy!

Recipe & Photos by ALANNA TAYLOR-TOBIN | THE BOJON GOURMET