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Paleo Pumpkin Bars

These Pumpkin Paleo Bars are a simple, no-bake treat that you will want to make over and over during the fall! Bonus: they are dairy-free, gluten-free, and whole30 approved!

Course Snack
Cuisine American
Keyword Homemade larabar, Paleo pumpkin recipe, Whole30 pumpkin recipe
Prep Time 10 minutes
Cook Time 4 hours
Refrigerate Time 4 hours
Total Time 4 hours 10 minutes
Servings 12 bars

Ingredients

  • ¾ cup raw cashews
  • ¾ cup raw almonds
  • 1 cup pitted soft dates (about 12-14 dates)
  • ½ cup canned pumpkin (puree not pie filling)
  • ½ cup unsweetened coconut flakes
  • 1-2 tablespoons coconut oil
  • ¼ teaspoon kosher salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Instructions

  1. Line any baking dish (8x8 or 9x9 works well) with parchment paper and let it hang over two sides.
  2. In the bowl of a food processor, add almonds and cashews and pulse until nuts are in small pieces but still have a coarse texture. Do not over-blend or you will get nut butter.
  3. Add dates to the food processor and blend until they are in very small pieces and well combined with the nuts.
  4. Add pumpkin, coconut flakes, salt, cinnamon, and nutmeg and pulse. You may have to scrape down the sides and stir with a spatula before continuing to blend. Add 1 tablespoon coconut oil and pulse until well blended. Add another tablespoon if mixture is too thick to spread (you can also add some water, if needed).
  5. Spread mixture evenly into prepared baking dish and refrigerate for at least 4 hours or until firm. Slice into 12 bars.

Recipe Notes

Store in airtight container in fridge or at room temperature for up to five days.