Vegan Thanksgiving Chocolate Dessert Recipe: Pumpkin Chocolate Chip Bars
This lovely recipe by Patricia Biesen for Pumpkin Chocolate Chip Bars is free of dairy, wheat, eggs, soy and peanuts and would be a hit at any vegan or non-vegan Thanksgiving celebration. It’s just as easy to make as any homemade brownie recipe and we love the combination of pumpkin and chocolate.
Pumpkin Chocolate Chip Bars
Ingredients:
2 cups garbanzo bean flour
1 TBS pumpkin pie spice
1 tsp baking soda
2/3 cup of coconut oil (walnut or canola oil works well too)
1 ¼ sugar
1 TBS flax seed meal
3 TBS water
2 TBS vanilla extract
1 cup canned pumpkin puree
1 12-oz bag of vegan (dairy-free) chocolate chips
What to do:
Preheat oven to 350 degrees.
Line a 9 x 13″ pan with foil and leave an overhang of foil on the sides.
In one big bowl whisk together flour, pie spice, baking soda and salt. Set aside.
In an even bigger bowl, mix oil and sugar, then add the vanilla, water, flax seed and pumpkin puree. Add in the flour mixture and chips.
Spread evenly in your lined pan. Bake until sides are slightly golden. Approximately, 40 minutes to an hour depending on your oven. You want to see if you can pull a clean toothpick from the center.
Cool in pan completely and lift using the overhang of foil. Cut and serve.
Photos and more after the jump!
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