Decadent Vegan Pumpkin Chocolate Chip Bars with Creamy Cashew Frosting

Dear Turkey,

Way more healthy than

They taste, and you can skip the

Cashews if you want

Decadent Vegan Pumpkin Chocolate Chip Bars with Creamy Cashew Frosting

(makes about 24, adapted from here)

For the bars:

Ingredients:

- 1/2 c flax or chia seeds, whole or ground (I used ground flax) + 3/4 c warm water

- 3 c flour (1 used 3/4 c white and 2 1/4 c almond)

- 1 heaping T cinnamon

- 1 t nutmeg

- 1 heaping T baking powder

- 1 t baking soda

- 1 t salt

- 1 can pumpkin

- 1/4 c melted coconut oil

- 2/3 c maple syrup

- 2 t vanilla 

Instructions:

- Mix everything until just combined. Oil a 9x13 baking dish and bake at 350 F for 25-35 minutes, until a knife comes out clean. If it feels really soft, bake a few more minutes. 

- Cool completely, slice and remove from pan. Frost/drizzle with frosting and sprinkle generously with mini chocolate chips. 

For the frosting:

Ingredients:

- Cream cheese frosting is pictured in the front, or, for the cashew frosting:

- 1 c raw cashews

- 1/4 c maple syrup

- 3 T milk (I used unsweetened cashew)

- 1 T coconut oil, solid or melted

- 1 t cider vinegar

- 1 t lemon juice (bottled is fine)

- 1/2 t vanilla

- pinch salt 

Instructions:

- Blend all ingredients in the blender, until as smooth as your blender can make it. Add more milk very slowly if you need to. 

- Chill for a few minutes if you want to thicken it up a bit before frosting, but I poured mine over like a glaze.

- These freeze well with either type of frosting.

Enjoy,

Tofu