Fruity Pie Bars

This is one of my favorite recipes. I named this Fruity Pie Bars because you can use almost any kind of thick fruit puree. You can also use pumpkin and pumpkin pie spice for a fall dessert. I almost always have a pan of this in my fridge for a quick snack.Fruity Pie Bars-Mango

mamey sapote
mamey sapote

I got the inspiration for these bars when I received a box of tropical fruits and had a fruit I’d never tried before called Mamey Sapote.With no idea what to do with it but it reminded me of avocado. The outside is brown like a kiwi fruit, and the inside is bright orange-red. It has a pit similar to avocado, so I’m soaking them to see if they grow like an avocado!

This recipe is a take off on pumpkin pie. It is yummy and I crave it all year round. I make it in a bread pan, or you can use any small baking dish, thus the name “bars”. This is a vegan version of pie with a crumb crust and a creamy, fruity filling.

I used my Sweet Hawaij spice recipe for the flavor in this recipe, but you can substitute plain cinnamon, pumpkin or apple pie spice if you wish. Date paste is an ingredient used for a sweetener in place of sugar. You can make it by soaking dried, pitted dates in boiling water until soft, about 30 minutes. Then add them to a high speed blender with the soaking water just to cover and blend until smooth. Store in a glass jar in the fridge for 2-3 weeks, if it lasts that long. I use this in everything! You can probably buy it too, but making it yourself if cheaper.

Fruity Pie Bars

A creamy fruit filling in a bar shape. Great for a snack or dessert, even breakfast!
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8


Crust Ingredients

  • 1/2 cup Almond Flour
  • 1/2 cup Whole Wheat Flour You can use all whole wheat flour instead of the almond flour
  • 1 tsp Sweet Hawaij seasoning See above for link to recipe
  • 2 tbsp Date Paste See below for recipe
  • 2 tbsp Almond Butter or Sun Butter Use any kind of nut butter you like
  • 1 tbsp Coconut Sugar Substitute Pure Cane sugar
  • 1/4 tsp Salt optional
  • 2 tbsp Orange Juice

Fruit Layer

  • 1/2 cup Raw Cashews Soaked in hot water 15 minutes
  • 2 tbsp Ground Flax Seed Mix with 3 tbsp warm water, let sit 10 minutes
  • 1 cup Mashed Fruit I used a mixture of Mamey and Mango, but pumpkin is my favorite
  • 1/4 cup Maple Syrup
  • 2 tsp Cornstarch
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla
  • 2 tsp Sweet Hawaij Seasoning substitute Pumpkin or Apple Pie Spice
  • 1/2 cup Plant Based Milk Use any kind you have on hand


  • Soak your cashews and flax seeds.

Make Crust

  • Preheat oven to 350F. Line a 9x5 bread pan with parchment paper.
    Mix all Crust ingredients in a medium size bowl until incorporated. It should be a little bit sticky. If not, add a bit more orange juice until it begins to hold together. It shouldn't be soggy, just holding together.
  • Press mixture into bottom of pan, pressing gently. Don't pack it too much.
    Bake for 10 minutes. While crust is baking, make the filling.


  • Add all ingredients to a blender. I use a Nutribullet.
    Blend until smooth. You may need to scrape the sides down once or twice to get a smooth texture.
  • When crust is done, pour filling on top and spread it evenly.
    Bake 35-40 minutes until the top is firm to the touch. If it's really jiggly, bake it 5 minutes longer. Don't under bake it, you want it to be firm and not jiggly.
  • Remove from oven and let cool in the pan to room temperature. Then transfer to the fridge and refrigerate until cold or overnight.
  • Cut into squares and top with coconut cream or whipped aquafaba.
Keyword fruit, pie bar, crumb crust

Share and Enjoy !


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