Thursday, October 20, 2011

Vegan Pumpkin Bars

I really want to call these 'Boo Bars' or something really kitchy Halloweeny like that.

Because the black of the chocolate chips against the orange of the pumpkin really sets the mood for me. Makes me want to scare some children with a really creepy mask.


These bars are super easy to make and surprisingly not overly sweet. In fact, I find they make a healthy snack, served up with a little peanut butter.


Yield: About 18-24 bars, depending on how big you slice them

Need:
3 Teaspoons egg replacer
6 Tablespoons plus 1/4 cup So Delicious coconut milk
2 1/2 cups white whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon clove
1/8 teaspoon mace
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
15 oz fresh pumpkin (you can use canned too)
1 1/2 cups organic raw sugar
1/2 cup applesauce
1 cup vegan chocolate chips

Do:
If you haven't already, cook and scoop your pumpkin. If you're using canned, disregard this.

Preheat oven to 375 and prepare a 15x10 ish baking pan by rubbing it down with a little vegetable oil or Earth Balance.

In a small bowl, combine egg replacer and the 6 Tablespoons So Delicious. Whip with a fork then set aside.

In another medium bowl, combine flour, baking powder, salt, clove, mace, cinnamon and nutmeg. Stir to ensure everything is evenly combined then set aside.

In your Kitchenaid (or another large bowl), combine pumpkin, sugar, applesauce and the remaining 1/4 cup So Delicious. Mix on low until fully combined then add the egg replacer mix. Continue to mix.

Gradually add the flour mixture to the wet mixture then, before it is fully mixed, add the chocolate chips. Mix until just combined.

Transfer your batter into the prepared pan and spread evenly. Note: batter is a little thick so you will have to spread it.

Bake for 22-25 minutes, until a toothpick inserted in the middle comes out clean.

Remove from oven and let cool.

Serve:
These are great by themselves or served up with a little So Delicious coconut ice cream.

It happened to be my mama's birthday when I made these so we enjoyed them with the ice cream... soo delicious!


Enjoy!

6 comments:

  1. These pumpkin bars look amazing, Ellen! I think I speak for everyone here at our office when I say we cannot wait to taste them! (I guess I'll be busy baking tonight!) Thanks so much for sharing the recipe and posting all the luscious-looking photos!

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  2. Can I replace the apple sauce with something? I can't eat apples... Thanks!!

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  3. Gail... I am so glad! Thank you :) Hopefully everyone likes them; I found them rather addicting!

    Erica Blue... Good question! You could substitute the applesauce with a mashed banana. If you make them, I'd love to hear how they turn out! :)

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  4. I didn't have any pumpkin in the house, but I did have a can of squash. Absolutely delicious!

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  5. I use pearsauce and applesauce interchangeably. I did use applesauce (and a real egg- I'm not vegan), and I loved that this wasn't too heavy.

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  6. These look great. I'm going to try them tomorrow. Since I don't have coconut milk, I'll try almond milk.

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