Healthy peanut butter pumpkin crispy treats that only require 5 ingredients to prepare. This gluten-free bars are 100% vegan, and also kid-friendly!
This recipe is a STAPLE in my kitchen. You can enjoy these as a mid-afternoon snack, a skinny (or least skinnier than most) dessert, and a sweet fix in the morning for breakfast. My favourite time of day for eating these is first thing in the morning with a nice double shot of homemade espresso.
The upside of devouring one of these at breakfast-I can satisfy my sweet tooth first thing in the morning (meaning I’ll be less inclined to indulge in other sugary treats throughout the day). The downside? My blood sugar level doesn’t appreciate the overload of glucose (albeit refined-free) in the morning, which usually leaves me starving about an hour later. In spite of this, I just can’t ignore these babies when I open the fridge in the morning and practically hear them calling my name. They are divine. And they deserve to be eaten. At any time of the day.
Oh, and did I mention the kids LOVE these. Unfortunately, they aren’t school lunch-friendly for obvious reasons, but the kids can devour them at home for an after school snack. And if the kids so desperately need to bring these to school then the next best thing would be substituting the peanut butter for sunbutter, wowbutter or pumpkin seed butter.
You won’t believe how decadent these bars are, but I’m sure you can imagine since they are made with buttery coconut oil, creamy peanut butter, earthy pumpkin pie spice, and of course, chocolate! These bars are similar to my puffed rice breakfast bars, but much richer and decadent.
You can easily modify the ingredients to suit your taste or dietary restrictions-swap the peanut butter with a nut-free variation like sunbutter or pumpkin seed butter, use dairy-free chocolate chips, or add cinnamon or cocoa powder instead of pumpkin pie spice. The one ingredient I wouldn’t substitute is the brown rice syrup since other sweeteners like agave or maple syrup are much less sticky compared to brown rice syrup. If anything, I would choose raw honey for a non-vegan variation of the recipe.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!