This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #TeaProudly #FallforBigelow #CollectiveBias
Interested in trying out the Bigelow Tea offerings? However over the photo to click through to Walmart.com and buy it!
The leaves are changing color, there’s a crispness to the air and my oven is warmed up for all the fall baking. The only thing that can mean is it’s time for pumpkin spice lattes (if that’s your thing), pumpkin pie, and of course, pumpkin pie bars. They’re basically a simplified pumpkin pie in square form. Don’t get me wrong, I love good old pumpkin pie, but that’s something that I only have the time and patience to make at Thanksgiving 😉
I like to enjoy these decadent bars with a hot mug of Bigelow Toasted Coconut Almond Bark Tea. The coconut in the whipped cream and the tea pair really nicely together. There’s nothing better than curling up with a steaming cup of tea on a chilly fall day.
Bigelow Tea has been my favorite tea brand for as long as I can remember. I grew up drinking this tea when I was younger and still have a trusty stash of it in my pantry at all times! Tea is something I turn to when I need to wind down and relax. There’s something so cozy and comforting about a steaming mug of herbs and spices.
You can find Bigelow Tea at your local Walmart. Some of the other yummy seasonal flavors include Salted Caramel and Pumpkin Spice. Interested in trying out the Bigelow Teas? Hover over the photo to click through to Walmart.com and buy it!
These bars are naturally sweet, pumpkin-y, creamy and topped with the most delicious coconut whipped cream.
Bring these to your next family gathering and they’ll be the star of the show!
If you make this recipe, let me know! Leave a comment, rate it, and take a picture, tagging #livingwellwithnic on Instagram!
Vegan Pumpkin Pie Bars with Coconut Whipped Cream
Ingredients
Crust
- 1 cup Rolled Oats gluten-free
- 1 ½ cups Almond Flour
- 2 Tbs Coconut Sugar
- ¼ tsp Salt
- 1 Tbs Maple Syrup
- 5 Tbs Coconut Oil melted
Filling
- 2 ¾ cup Pumpkin Puree
- ¼ cup Maple Syrup
- ¼ cup Coconut Sugar
- ¼ cup Almond Milk
- 2 ½ Tbs Arrowroot Starch
- 1 ¾ tsp Pumpkin Pie Spice
- ¼ tsp Salt
Coconut Whipped Cream
- 1-14 oz Can of Full Fat Coconut Milk or Coconut Cream
- ¾ cup Powdered Sugar
- ½ tsp Vanilla Extract
Instructions
- Preheat oven to 350 degrees F and line an 8×8-inch baking dish with parchment paper.
- Make the crust by adding oats to a blender (or food processor) and blending/mixing until you reach the consistency of oat flour.
- Add almond flour, sea salt, coconut sugar and mix. Then add maple syrup and melted coconut oil and mix to combine.
- Add crust to the parchment-lined baking dish and shake to evenly disperse, then lay down parchment paper on top and using your hands, press down to pack the crust into place, making an even, firmly packed layer.
- Bake crust for 20 minutes, then set aside to cool.
- In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth, scraping down sides as needed. Set aside.
- Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles. Bake for 50 minutes – 1 hour. The filling will still be just a bit jiggly, dark orange in color, and have some cracks on the top – this is normal.
- Remove from oven and let cool completely before covering with plastic wrap or foil and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
- Once cooled, gently lift bars out of dish and slice into 9 bars.
- Serve with coconut whipped cream.
