When its thundering and lightening, what’s a girl to do — why, make a vegan version of one of my go-to breakfast dishes!  This is a recipe I’ve been dying to transform for a while, just to see what it turns out like.  Turns out, it tastes exactly the same – and has a texture similar to that of a fudgy brownie.  Not too shabby for a non-vegan to COMPLETE vegan dish!

It takes about 5 minutes to mix everything together, and cooks for 20-25 minutes.  It’s the perfect dish to make and have leftovers available for at least a week or so.


Pumpkin – $1.29
Coconut Flakes – $3.00
Almond Flour – $2.50
Ground Flaxseed – $1.50
Raisins – $2.00

TOTAL: $10.29 – 12 bars = $0.85 per serving.


1/2 C Coconut Flakes
1/2 C Almond Flour
1/4 C Ground Flaxseed
16 oz. Pumpkin, mashed
1 C Raisins
1/4 C EVOO
1/4 C Honey
2 TBSP Savory Spice Shop‘s Pumpkin Pie Spice Mixture (nutmeg, cinnamon, and all spice)

1.  Preheat oven to 350 degrees.
2.  Mix all dry ingredients together in a large bowl.
3.  Mix together all wet ingredients, except pumpkin in a separate bowl.  Once combined, add to dry ingredients bowl.
4.  Add pumpkin, then raisins.
5.  Coat non-stick pan with 1 tsp EVOO.  Drop in pumpkin and spread evenly throughout the pan.
6.  Bake for 20-25 minutes until the top is a toasty brown.  Let sit for 5 minutes before serving.


Calories:  220.6

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