Instructions:

1. Preheat Oven: Preheat your oven to 350°F (180°C) and lightly grease a casserole dish.
2. Prepare Flax Egg: In a small bowl, combine the ground flaxseed with warm water. Let it sit for 5 minutes to thicken.
3. Mix Dry Ingredients: In a large mixing bowl, whisk together almond flour, all-purpose flour, pumpkin pie spice, baking powder, baking soda, and a pinch of salt.
4. Mix Wet Ingredients: In another bowl, mix the pumpkin puree, thickened flaxseed mixture, melted coconut oil, maple syrup, and vanilla extract until smooth.
5. Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredient bowl. Stir until just combined, being careful not to overmix.
6. Add Chocolate Chips: Gently fold in the vegan chocolate chips to the batter.
7. Bake: Pour the batter into the prepared casserole dish, spreading it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool & Slice: Let the bars cool in the dish for 10 minutes before slicing and serving.

Notes:

• Storage: Store these pumpkin bars in an airtight container at room temperature for up to 3 days.
• Optional Add-ins: Feel free to add nuts, seeds, or dried fruits for extra texture and flavor.
• Serving Tip: These bars pair wonderfully with a cup of hot tea or coffee!

Frequently Asked Questions:

1. Is this dessert recipe vegan?
   • Yes, this recipe is 100% vegan and uses plant-based ingredients.
2. Can I substitute the coconut oil?
   • Yes, you can substitute with vegan butter or any neutral oil, such as avocado oil.
3. What can I use instead of flaxseed?
   • You can use chia seeds as a flax egg replacement. Simply mix 1 tbsp of chia seeds with 3 tbsp of water and let it sit for 5-10 minutes to thicken.

Nutritional Information (Per Serving – Approximate Values):

• Calories: 111 kcal
• Fat: 5.4 g
• Total Carbs: 14.9 g
• Net Carbs: 14.5 g
• Protein: 1.1 g
• Fiber: 1.8 g

Enjoy these soft, flavorful vegan pumpkin bars! They’re perfect for a quick fall dessert or snack.