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Just in time for pumpkin season, we’ve put a spin on The Kitchn’s original no-bake recipe – adding cranberries and chia seed to this vegan, gluten-free treat.

Components:

Crust:

1/2 cup old-fashioned rolled oats (certified gluten-free)
1/2 cup dried cranberries, chopped
1/2 cup unsweetened shredded coconut
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/4 cup chia seeds

2/3 cup of dates

Filling:
1 1/2 cups pumpkin puree 
1/3 cup maple syrup or coconut nectar (or to taste)
1/4 cup melted coconut oil
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
3/4 teaspoon cardamom
3/4 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon black pepper
2 tablespoons coconut flour

Creation:

Line an 8"x8" baking pan with parchment paper so you can lift the bars out for cutting.

To prepare the crust, place the oats, coconut, cinnamon, and salt in a food processor and pulse until finely ground. Add dates and cranberries and process until well combined and sticky. Remove mixture and fold in chia seeds. The mixture may look crumbly, but it should hold together when pinched between your fingers. Add a splash of water to get the right consistency, if necessary.

Press the dough firmly and evenly into the baking pan. Freeze the pan as you prepare the filling.

To make the filling, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor. Blend until smooth. Add the coconut flour and blend until well combined.

Remove the pan from the freezer and pour the filling on top, spreading it out evenly. Cover and refrigerate for at least 6 hours or overnight.

Lift the bars out of the pan using the parchment paper edges. Cut bars and sprinkle with coconut shavings and cinnamon. Serve chilled.