No-Bake Pumpkin Pie Squares: These Pumpkin Pie Squares are made with Vanilla Plant-Based Vegan (or Vanilla Whey) and sweetened with toasted coconut, Medjool dates, and other yummy ingredients.
Cuisine American
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 8 servings, 1 square each
Calories 208 kcal
Ingredients
- ½ cup chopped pecans, toasted
- ¼ cup unsweetened shredded coconut, toasted
- 4Â Medjool dates, pits removed
- 1 Tbsp. + 1 tsp. extra-virgin organic coconut oil, melted
- Nonstick cooking spray
- 1½ cups canned lite coconut milk
- ½ cup water
- 2 envelopes unflavored gelatin (preferably from grass-fed cows)
- ½ cup pure pumpkin puree
- 2 scoops Vanilla Plant-Based Protein
- ¾ tsp. pumpkin pie spice
Instructions
- To make crust, place pecans, coconut, dates, and oil in food processor; process until well blended.
- Press pecan mixture into 8 x 8-inch baking pan that has been lightly coated with spray. Set aside.
- Place coconut milk and water in small saucepan. Sprinkle with gelatin. Allow to bloom for 5 to 10 minutes.
- Heat coconut milk mixture over medium heat for 3 to 4 minutes, or until gelatin has dissolved. Remove from heat. Allow mixture to cool to room temperature (approximately 73° F).
- Add pumpkin; whisk to blend.
- Add protein and pumpkin pie spice; whisk to blend.
- Pour coconut milk mixture evenly over crust; cover. Refrigerate for 3 to 4 hours, or until pumpkin mixture has set.
- Cut into eight bars (approximately 2 x 2 inches).Â
- Serve immediately, or store in an airtight container in the refrigerator for up to three days.
