Vegan Pumpkin Twix Bars
These pumpkin twix bars are a fall spin on my regular twix bites! They have a gluten-free cookie crust, pumpkin filling, and are topped with a vegan white chocolate. If you're ready to dive into all things pumpkin, you have to try these. They taste like a little bite of pumpkin pie!
Ingredients
Base
- 1 cup almond flour
- 1 tbsp coconut flour
- 2 1/2 tbsp maple syrup
- 2 1/2 tbsp coconut oil melted
- 1 tsp vanilla
Filling
- 1/2 cup cashew butter *can sub any nut/seed butter
- 3 tbsp canned pumpkin puree
- 1 tsp vanilla
- 5 tbsp maple syrup
- 2-3 tsp pumpkin pie spice
- 1/4 cup coconut oil melted
Topping
- 1 1/3 cups White Chocolate
Instructions
- Preheat oven to 325F. Spray or line a mini muffin tin with liners.
- Mix together the base ingredients until dough forms. If making mini bites, divide the dough amongst a mini muffin tin, filling each cup about 1/3 of the way full, being sure to press the dough firmly into the bottom. If making bars, press into a lined loaf pan.
- Bake for 10-12 minutes, until golden around the edges. Let cool completely.
- Mix together the filling ingredients until completely smooth. Taste and adjust as you'd like. Divide amongst the crusts (or spread over the crust if making it in a pan) filling them another 1/3 of the way full.
- Melt the chocolate until smooth. Pour the chocolate over the fillings, covering them entirely.
- Place the tin in the freezer for at least 2 hours to allow them to firm up.
- Let thaw a few minutes before eating for best texture!
Notes
Store in an air-tight container in the freezer.