Paleo Pumpkin Bars
These thick, pumpkiny squares are topped with a silky cashew-based frosting and are guaranteed to be the best thing you bake this Fall!
Equipment
- blender/food processor
Ingredients
Cake
- 3 eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup maple syrup
- ½ cup avocado oil (or other neutral oil)
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
- ¼ cup dairy-free milk
- 1 ½ cups cassava flour (measured by spoon & level)
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- dash of salt
Frosting
- 1 cup raw cashews (soaked overnight or in boiling water for 1 hr)
- 2 tbsp maple syrup
- ¼ cup dairy-free milk
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
Instructions
- Preheat oven to 350F and line a 9x9 baking dish with parchment paper.
- In a large bowl, add wet ingredients and whisk to combine. Add in dry ingredients and mix until just incorporated.
- Pour into prepared baking dish. Bake for 30 minutes or until a tester comes out clean**
- Make the frosting by adding all ingredients to a blender or food processor and blending until smooth. Add more milk if necessary. Transfer the frosting to the fridge to thicken for about 20 minutes.
- Once the cake is fully cooled and the frosting has thickened slightly, frost the cooled cake and sprinkle with pumpkin pie spice.
- Place back in the fridge to firm up before cutting into 16 squares. Store leftovers in an airtight container in the fridge!
Notes
**I slightly underbaked mine so that the inner pieces were nice and fudgy/gooey (just like pumpkin pie!) and the outsides were fully cooked. Feel free to adjust the cooking time based on your texture preference.