Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
No Bake Chocolate Coconut Pumpkin Bars
These no bake chocolate coco pumpkin bars are a paleo treat made with pumpkin, dates, cocoa and coconut. Delicious and guilt-free!
Prep Time
40
minutes
mins
Total Time
40
minutes
mins
Course:
Dessert
Cuisine:
American
Keyword:
chocolate coconut pumpkin bars, no bake chocolate coconut pumpkin bars
Servings:
8
servings
Author:
Gina Matsoukas
Ingredients
10
medjool dates
pitted and soaked for 15-30 minutes in water
1
cup
almonds
11/2
tablespoon
dark
unsweetened cocoa powder
11/2
teaspoon
cinnamon
divided
1/4
cup
coconut butter
softened until spreadable
1
banana
1/4
cup
pumpkin puree
2
tablespoons
honey
unsweetened coconut flakes for garnish
optional
Instructions
Combine dates, almonds, cocoa powder and 1/2 teaspoon cinnamon in a food processor. Process until a ball starts to form and "dough" becomes sticky.
Transfer to a 9x13 baking pan (a bread loaf pan) and spread/flatten out across the bottom of the entire pan.
Spread the softened coconut butter as evenly as possible on top of the date/nut mixture.
Add the banana, pumpkin, honey and remaining cinnamon to the food processor and process until smooth and fully combined.
Pour mixture on top of the coconut butter, spreading evenly across the entire surface.
Sprinkle coconut flakes on top and freeze until set. About 30 minutes.
Cut into 8 squares once frozen.
Keep bars stored in the freezer. They can be eaten directly from the freezer or thawed for a couple of minutes for a softer pumpkin top layer.
Nutrition
Serving:
1
SERVING
|
Calories:
307
kcal
|
Carbohydrates:
40
g
|
Protein:
6
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
8
g
|
Sodium:
127
mg
|
Fiber:
8
g
|
Sugar:
28
g