Vegan Pumpkin Crumble Recipe with Dairy Free Ice cream

Sponsored

vegan-pumpkin-crumble-bars

 

      I love baking healthy versions of my family’s holiday recipes. I still get to indulge in my favorite desserts without the extra guilt! My family always ends our gatherings with dessert whether it be gluten free brownies or dairy free cheese cake, and now we can add these vegan pumpkin crumble bars to the list! This is a simple baking recipe that will impress your Holiday guests and will be gone in 2.5 seconds.

Vegan Baking With Madhava Natural Sweeteners 

      One of the ingredient highlights I used in this recipe was Organic Maple Cinnamon Agave Pancake Syrup from Madhava Natural Sweeteners. When Madhava reached out to see if I could include one of  their products  in my healthy recipes, I knew immediately what to whip up. Their agave syrup complimented my pumpkin bars seamlessly, and I didn’t have to add any other sweeteners. 

     To keep my recipe healthy; I used vegan butter, “flax eggs” in lieu of real eggs, coconut flour instead of baking flour, almonds, and rolled oats.  I also topped my vegan pumpkin crumble bars with dairy free cashew ice cream (which is also extremely easy to make).  

madhava-natural-sweeteners-product-review

Vegan Pumpkin Crumble with Dairy Free Ice cream

Total Time: 45 minutes

Number of servings: 15

Per Serving 273 calories

Fat 20 g

Carbs 19 g

Protein 6 g

15

Ingredients

  • 1 cup almonds - ground
  • 1 1/2 cups coconut flour
  • 1 cup rolled oats
  • 1 can of organic pumpkin pie filling
  • 3/4 cup earth balance vegan butter
  • 2 tsp ground ginger
  • 3 tbsp Madhava cinnamon maple syrup
  • 1 flax egg ( 1 tbsp flaxseed + 2.5 tbsp water mixed together )
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp baking soda
  • Dairy Free Ginger Ice cream
  • 1 cup cashews - soaked for 2/3 hours
  • 3 tbsp almond milk or coconut milk
  • 2 tbsp Madhava maple syrup
  • 1 tbsp ginger
  • 1/2 tsp vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. In a mixing bowl mix the flaxseed and water for the flax egg and let sit for a couple minutes
  3. Add the almonds, vegan butter, Madhava Maple syrup, spices, baking soda, and whisk for about 6 minutes
  4. Add the pumpkin mix, coconut flour and rolled oats to the mixture
  5. In a baking dish, spread the pumpkin mixture evenly and bake for about 30 minutes until it is easily pierced with a fork
  6. For the ice cream:
  7. In a high speed blender, blend all of the ingredients and serve immediately

      To make similar recipes like our vegan pumpkin crumble bars using  Madhava Natural Sweeteners, you can enter their social media giveaway held on Facebook, or you can enter our own giveaway  here! One Balanced Babe will win a whole Madhava Gift Basket with all sorts of goodies. Good luck and happy Holiday baking! 

a Rafflecopter giveaway

vegan-pumpkin-crumble-bars

 

Disclaimer: This is a paid sponsored post to promote Madhava Natural Sweetener products. All writings, opinions, recipes and creative direction are my own. 

20 Comments on Vegan Pumpkin Crumble Recipe with Dairy Free Ice cream

  1. I’d mix their organic syrup with ricotta cheese and top with walnuts and cinnamon!

  2. Probably I will try to recreate your receipt ….it looks very good

  3. I would use it to sweeten my yogurt and in smoothies.

  4. i’d like to try the Honey Pecan Cinnamon Rolls recipe

  5. anthony ciofani // December 5, 2014 at 12:40 am // Reply

    i would use it to sweeten my yogurt and in smoothies.

  6. Honestly, it would have to be my hubby. I dont cook-lol

  7. i would use this for when i make some smoothies for the family

  8. Carolyn Daley // December 8, 2014 at 3:07 am // Reply

    I would make the Chocolate Chip Buttermilk Muffin Tops recipe they have listed on their website.

  9. Brittney House // December 8, 2014 at 4:20 am // Reply

    The Honey Pecan Cinnamon Rolls sounds the best. Yummy!

  10. I would use it in the Blueberry dessert that I make.

  11. At this time of year I’d make something with pumpkin or pecans.

  12. the honey pecan cinnamom rolls sounds so good to me, i love cinnamon rolls

  13. lindsay hess // December 8, 2014 at 3:10 pm // Reply

    I would be making Sugar Cookies for Santa!!

  14. I would be making cookies for the kids.

  15. Annemarie Z. // December 9, 2014 at 2:32 am // Reply

    I would make cupcakes!

  16. Christian Alejandro // December 9, 2014 at 3:29 am // Reply

    I’ve gotta try the cinnamon rolls!

  17. Laurie Emerson // December 9, 2014 at 4:03 am // Reply

    I would use it to make sugar cookies and cupcakes.

  18. Cookies with sugar, chocolate and coconut!

  19. I have been using organic coconut flour in baking goods and desserts, But i haven’t tried this recipe. I would love to try this one. Thank for sharing the recipe here

Leave a comment

Your email address will not be published.


*