Ok, you guys, I have another vegan dessert for you to try! I really need to start sharing something a little more substantial for your every day, but these are goooood. These pumpkin toffee bars were something that my mom came up with during the Thanksgiving season as an alternative to pumpkin pie. So if you are looking for something similar to the Thanksgiving classic, this will not disappoint!
Preheat your oven to 350 degrees.
1 3/4 cups coconut milk + oil (the white blocks are the oil)
1/2 cup honey
1 can pumpkin
1 teaspoon cinnamon +/or ginger
1 tablespoon vanilla
pinch of salt
2 cups crushed ginger snaps or graham crackers
1/2 cup vegan butter (we used Earth Balance)
First, you will need to put the milk, coconut, and honey in a small saucepan and whisk together over medium heat till the coconut oil melts. Simmer for 10 minutes and let it get bubbly. After this, let it cool while you move onto making the crust.
Crush up the cookies/graham crackers in a food processor until completely crumbly.
Put the cookie/graham cracker crumbs in a bowl, melt the butter in the microwave, and then pour onto the crumbs. Fold it together using a fork till combined.
Now, line a 9x13 inch cake pan with parchment paper and after putting the crust mixture in the pan, pat it down evenly.
Take your cooled milk mixture and combine it with your pumpkin, vanilla, and spices using a whisk. Make sure it is nice and smooth.
Pour over the crust in the cake pan and spread out evenly.
Put in the oven and bake for 45 minutes to an hour. And voila! You can serve it with a vegan whipped cream or ice cream as well!
I enjoyed how they weren't too sweet but satisfied my desire for pumpkin pie. When I first tried them, they were made with graham crackers. If you use the ginger snaps it will add a spicy element to the creaminess. If you try it out, let me know what you think!