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Amy’s Almost Fall Bars


1/2 can chickpeas

1/2 can pumpkin purée

1 tsp vanilla extract

1 1/2 T pumpkin pie spice

(I used my own blend of cinnamon, clove, allspice, and fresh-ground nutmeg)

Dash sea salt

3 large dates, pitted and chopped

Approx 8 oz plant milk

1 1/2 C rolled oats

3/4 cup unsweetened shredded coconut (+ additional 1/4 C for topping)

4 T coconut oil


Preheat oven to 350 F.

Combine chickpeas, pumpkin, dates, vanilla, spices, salt, and plant milk in a blender.

Mix together oats, 3/4 C coconut, and oil in a separate bowl, press into 9x9“ glass pan. Gently spread pumpkin mixture to cover the ”crust.” Top With remaining coconut. Bake, uncovered, 30 mins.

Chill to cut.

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