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Vegan Almond-Pulp Pumpkin Spice Bars

Can't. Stop. Making. Pumpkin. Recipes. Hellllpppp. Vegan Almond-Pulp Pumpkin Spice Bars, perfect for November AND a good reason to make homemade almond milk! Take it from the recipe-guru, Ashley (a.k.a. @namasteupbeet), herself: these are "healthy enough to have for breakfast and tasty enough to call a dessert!"


3 flax eggs
2 tsp pumpkin spice 
1/2 tsp baking powder 
1/2 cup GF oats 
1/2 cup almond pulp (leftover from homemade almond milk)
1/2 cup pumpkin purée 
1/4 cup almond flour
1 mashed banana 
1 tsp vanilla 
1 tbsp coconut nectar, date nectar, or maple syrup (optional) 
Chocolate Coated Cookie Dough Bars— chopped


  1. Preheat oven to 350 degrees F.
  2. Mix all ingredients together.
  3. Pour into a loaf pan lined with parchment paper.
  4. Bake at 350F until a toothpick comes out clean (20/25 min). 

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