NO-BAKE PALEO PUMPKIN PIE BARS
(please note that this recipe post is sponsored by Vital Proteins, but any opinions shared are genuine and honest!)
These pumpkin pie bars have me like WHOA. But seriously… these slices are HEAVENLY (just ask my parents). My mom even said they’re her favorite recipe of mine and trust me, she’s tried them ALL.
As you can tell I’m on a huge pumpkin kick and I don’t see it ending anytime soon. I’ll truly only stop when making Christmas recipes becomes acceptable!
Okay, call me crazy, but I was never a pumpkin pie fan growing up. I know right!? Wild. But it was just so… mushy. I’m such a texture gal when it comes to food so pumpkin pie always seemed boring. I like a little smooth, a little crunch, a little of everything in my food (that’s why my salads are always massive – I need to sneak it all in to get all of the different textures accounted for LOL). But unlike pumpkin pie, these pumpkin pie bars are something I can get behind.
The best part? These pumpkin pie bars are SO EASY to make!!! I’ve already decided it’s going to be dessert for thanksgiving because between all of the different dishes that need to be baked and cooked, who needs one more thing to try and fit in the oven!? Make these pumpkin pie bars ahead of time, pop them in the freezer and you’re done!
They’re a perfect crowd please because they taste like pumpkin pie, but even better. They have crunch from the nutty layers, a smooth pumpkin pie like filling, a touch of salty and sweet… you just have to try them to see for yourself! It’s like pumpkin pie ice cream cake and I’m so not mad about it. I like adding my favorite vanilla coconut Vital Proteins collagen into the base, but that’s a completely optional add-in. I simply love adding extra protein where I can!
What are your favorite fall desserts!? I’d love to know (and recreate them!)!!
No-Bake Paleo Pumpkin Pie Bars (GF + DF + Refined Sugar Free + SCD Friendly)
These bars taste like heavenly slices of pumpkin pie (but without the gluten, dairy or sugar)! They're easy to make and even easier to disappear. A perfect healthy twist on a holiday favorite!
1 cup roasted cashews
1 1/2 cup toasted coconut
1/2 cup raw pumpkin seeds
1/2 tsp salt
2 Tbsp pumpkin pie spice
6 Tbsp honey
1/2 cup almond butter
2 tsp pure vanilla extract
1 scoop Vital Proteins vanilla coconut water collagen (OPTIONAL! I just love sneaking in extra protein where I can)
1 1/4 cup pumpkin puree
1/4 cup coconut oil
1/3 cup almond butter
1/4 cup honey
1 Tbsp pumpkin pie spice
1 tsp pure vanilla extract
Prepare a standard sized bread pan (thicker bars) or square brownie pan (for thinner bars) by lining with wax or parchment paper (this is super important so it doesn't stick!!!)
If you didn't buy already toasted coconut, start by toasting your coconut flakes by placing them on a tray in a toaster oven or regular oven until starting to turn light brown. Keep a close eye on them - they burn quickly!
In a food processor or blender grind your cashews until they are in smaller chunks.
Mix the roasted cashews, toasted coconut, raw pumpkin seeds, salt and pumpkin pie spice (only the amount for the base) and stir until combined. Add collagen during this step if using it.
In a separate bowl, place your almond butter, honey and pure vanilla extract (amount for base only) and stir until combined.
Pour over dry nut mixture and continue stirring until combined and the mixture is sticky.
Use half of the mixture and press into the bottom of your pan.
In a new bowl, place the pumpkin, melted coconut oil, almond butter, honey, pumpkin pie spice and pure vanilla extract (amounts for the pumpkin filling) and stir until fully combined.
Pour mixture over the nutty base and spread evenly.
Crumble the rest of the nutty mixture on top, making sure it's even.
Place in the freezer for at least two hours, slice and ENJOY! Store in an airtight container in the freezer.