Raw Pumpkin Pie Bars
Everything you love about pumpkin pie turned into a healthy, wholesome, no-bake bar! Kid-friendly, gluten-free and vegan-friendly.
Servings: 12 bars
Ingredients
- 1 1/2 cups old fashioned oats
- 1 cup raw cashews
- 1/4 cup honey
- 3 tbsp coconut oil melted
- Pinch of sea salt
- 10 pitted dates
- 1 1/2 cups pumpkin puree
- 1 tbsp coconut flour
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 3 tbsp chopped pecans
Instructions
- Fill a small bowl with warm water and place dates in water bath. Soak for 30 minutes, rinse, drain and thoroughly dry dates. Set aside.
- Add oats to a high-power food processor and blend until oats form a flour. Add cashews and blend for 3-4 minutes, scraping down the sides as needed, until finely ground. Add honey, coconut oil and pinch of sea salt and blend until ingredients start to form a dough (refer to picture above).
- Line an 8x8 inch baking pan with parchment paper. Lightly coat with non-stick spray. Place dough in pan and firmly press down, spreading evenly to all edges, until dough is compacted and uniform.
- Clean out food processor. Add dates and blend until smooth. Add pumpkin puree, coconut flour, pumpkin pie spice and vanilla. Blend until well-combined and creamy. Pour over crust in pan, smoothing to all edges. Sprinkle chopped pecans evenly on top. Freeze for 1 hour to set. Cut into 12 squares and let stand at room temperature for 10 minutes before eating.
- Cover and refrigerate leftovers.
Notes
* To ensure bars are gluten-free (if necessary), use certified gluten-free oats (Bob's Red Mill)
* To make bars vegan, sub honey for brown rice syrup or maple syrup
* To make bars vegan, sub honey for brown rice syrup or maple syrup
Nutrition
Serving: 1g | Calories: 221kcal | Carbohydrates: 33g | Protein: 4g | Fat: 9.5g | Saturated Fat: 4g | Sodium: 32mg | Fiber: 4g | Sugar: 20g