Vegan chocolate chip pumpkin bars are full of perfectly spiced pumpkin and loaded with chocolate chips. Healthy, gluten free and naturally sweet!
Hey hi hello! Happy Monday. How was your weekend? Ours was lovely – my little brother came up from Columbus last minute, so we got to see him, which is always great. Other than that we relaxed and also worked a lot, mostly on blog stuff but on some other fun things too, which I’m excited to share with you Thursday!
But today, we’ve got important vegan chocolate chip pumpkin bar business to get into.
Do you guys have any like, staple recipes that you just never lose your obsession for? A few months ago, I made these banana chocolate chip bars, and I immediately fell in love with that base bar recipe. I knew I’d need to make approximately 17 million versions of it with other yummy flavors added, and they NEVER disappoint.
So far I’ve got:
- Chocolate chip cookie gooey bars
- Raspberry banana
- Almond butter swirl brownies
- Peanut butter chocolate chip buckeye
- Apple cinnamon
All rich, fudgy, and perfectly gooey. There’s something about bar recipes that gets me every time. First of all, they couldn’t be easier. Throw everything in one bowl, then in a square pan, and you’re ready. No portioning out dough, letting layers cool, nada. I love that about bars, in addition to the fact that they’re just damn delicious, of course.
So today, as is only right on an October day, we’re talking about pumpkin! Hope you all aren’t tired of it yet. And if you are, sorry not sorry, because these vegan chocolate chip pumpkin bars are too good not to share.
So how do all those bars start?! With some blended beans, of course!
Haha, I know. It’ll never NOT sound weird. Just trust me and roll with it, and you’ll have ooey, gooey, rich bars rolling into your mouth in less than an hour.
This recipe begins with blending a can of chickpeas with some almond milk, until totally smooth. That gets mixed with date paste and pumpkin puree for a super gooey, fudge-like texture, and plenty of sweetness and moisture from the dates and pumpkin.
Next is some buckwheat flour to bring everything together into a thick batter – banana flour, oat flour, or chickpea flour would also work just fine. I just love buckwheat flour lately as a more accessible, still totally gluten free option than banana flour, which is my other favorite!
After that, pour in a bottle of pumpkin pie spice, because, October.
Obvi I’m kidding, but I do love a heavy hand with the pumpkin pie spice. That’s where all the flavor is! After you’ve spiced to your preference, fold in some vegan chocolate chips and your bars are ready to bake. Told ya they’re easy!
These vegan chocolate chip pumpkin bars take about 50 minutes in my oven. I take them out when the edges are a bit firm, but the center still feels a bit soft. They firm up a lot as they cool, so don’t over bake!
These vegan chocolate chip pumpkin bars are the perfect balance of warming spice and rich chocolate flavors. Such a simple but ooey, gooey, rich dessert to throw together for any fun fall occasion! Or just for a random Monday. 🙂
Have a happy, healthy week, friends!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!