Pumpkin bars with maple cashew frosting and walnuts

Prep Time 15 minutes
Baking time 30 minutes


  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 200 g pumpkin puree
  • 2 tablespoons neutral oil
  • 3 tablespoons maple syrup
  • 1/2 vanilla bean
  • 75 ml plant milk
  • 200 g spelt flour
  • 2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 40 g brown sugar coconut sugar or granulated sugar of choice
  • 1 pinch of salt

Cashew frosting

  • 1 cup cashews soaked in hot water for 30 minutes then drained
  • 200 ml full-fat coconut milk
  • 1/2 vanilla bean
  • 1/3 cup maple syrup
  • 1 tablespoon lemon juice
  • 2 handfuls chopped walnuts


  1. Preheat your oven to 180 degrees Celsius. Line a square brownie baking pan with parchment paper.
  2. First, prepare the flax 'egg' by mixing ground flax seeds with water. Let it sit for at least 5 minutes.
  3. Combine oil, maple syrup, vanilla extract, plant milk and flax 'egg's in a small bowl.
  4. In another bowl, combine flour, baking powder, pumpkin pie spice, sugar and salt. Then add wet ingredients to the dry ones and mix until just combined.
  5. Transfer batter into pan and spread evenly into the corners. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let it cool down in the pan completely.
  6. Meanwhile, prepare the cashew frosting by blending cashews with all the other ingredients in a high speed blender. Refridgerate until bars have cooled down.
  7. Spread cashew frosting onto pumpkin bars. Sprinkle with chopped walnuts. Then cut into 12-16 squares.
  8. Store in the fridge in an air-tight container for up to five days.