Vegan Pumpkin Magic Bars
You may call them 7-layer bars, we call these Vegan Pumpkin Magic Bars. Ooey, gooey, and full of magical flavor. A vegan version of a classic recipe!
Servings 18
Calories 216kcal
Ingredients
- Approximately 20 chocolate sandwich cookies
- 4 tablespoons coconut oil
- 8 oz container vegan cream cheese*
- 1 recipe vegan sweetened condensed milk
- 15 oz can pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup dried cranberries
- 1 cup coconut flakes
- 1 cup dairy-free chocolate chips
- 1 cup chopped nuts walnuts or pecans
Instructions
- Heat your oven to 350°F. Give a light coating of vegetable spray on a 9x13 baking dish.
- Place sandwich cookies in a food processor. Pulse until coarse crumbs form. Add coconut oil. Pulse again until a coarse crust is achieved. Press into the bottom of the prepared baking dish.
- In the same food processor bowl** add the vegan cream cheese, vegan sweetened condensed milk, pumpkin, and spice. Pulse until smooth.
- Pour the pumpkin mixture over the crust. Sprinkle the top with layers of dried cranberries, coconut flakes, chocolate chips, and chopped nuts.
- Bake 45 to 50 minutes.*** Some of the coconut flakes should be golden brown. Remove from oven and cool completely before cutting into bars. Refrigerate leftovers.
Notes
*I used Tofutti
**No need to clean out the food processor bowl between steps in this recipe
***Bake shorter or longer based on the consistency of the pumpkin layer. I prefer a firm pumpkin layer so I baked it for 50 to 55 minutes
Nutrition
Calories: 216kcal | Carbohydrates: 16g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Sodium: 52mg | Potassium: 105mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3675IU | Vitamin C: 1.2mg | Calcium: 36mg | Iron: 1.6mg