Vegan Pumpkin Cranberry Chocolate Chip Bars

With a name that long, these bars better taste good! I happen to think they do and hopefully you will too! If you read my earlier post from yesterday than you know I hate to waste and I promised a sweet treat from the pumpkin and cranberry leftovers-so this is it! A dairy-free treat that came out of the oven gooey, sweet, tangy and chock full of pumpkin and cranberry goodness! I even threw in a few extra goodies like chia seeds and ground flax to amp up the nutritional value without compromising any of the deliciousness! You should make these. Today. Your tastebuds will thank you for dessert tonight and breakfast tomorrow morning. Just as a side note-you can use dried cranberries in place of fresh ones but you will be raising the sugar content and lowering the fiber.
Look at those colors-don’t they just look like fall? Another happy note on these bars-they are oil and butter free. Just makes them that much easier to love!

Vegan Pumpkin Cranberry Chocolate Chip Bars

Prep time: 60-70 mins. Servings: 18

Ingredients:

2 cups whole wheat white flour
1/2 cup brown sugar
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 tbs. milled flax seed
1/4 cup chia seeds
1 tsp. vanilla
1 cup pumpkin purée
1 cup almond milk
1 1/2 tsp. pumpkin pie spice
1 1/2 tsp. cinnamon
1 cup fresh cranberries
3/4 cup vegan chocolate chips

Preheat oven to 350. Cook cranberries in 2 cups of water on high heat until they pop. Set aside to cool. Do not drain excess water.

Sift flour, soda, baking powder, and salt in a medium bowl. Set aside. In a separate small bowl mix ground flax with 2-3 tablespoons of water until a paste is formed. Cream with brown sugar, chia seeds, pumpkin purée, vanilla, and almond milk. Add pumpkin pie spice and cinnamon and mix well.
Stir sugar mixture into dry flour mix until well blended. Scoop 1 cup of cranberries, with water, and fold into the batter.
Gently stir in chocolate chips. Pour batter into a greased 9×9 pan( I used coconut oil to lightly grease the pan). Bake for 35-45 minutes or until a toothpick inserted in the center comes out clean.
I’ve found that everyone’s ovens cook differently so yours may need a few more or a few less minutes than mine did. You definitely don’t want to over cook the bars because the gooey-ness is a major part of the delightfulness of these treats! So don’t abandon these pumpkiny morsels in their time of need! Plus, think of all of the benefits of watching them bake-you get to be the first one to pop some melty, chocolatey, cranberry, pumpkin, love in your mouth! Stay close by, smell the aroma of autumn curl out of your oven door and get ready to partake in a protein and fiber packed snack time. Go ahead, make a cup of coffee, eat it warm and enjoy fall.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s