Assembled in layers, these pumpkin bars combine the bold flavors of chocolate, coconut and pumpkin. You don’t need to use the oven or stove, just a good blender or food processor to mix all the ingredients. The separate layers come together to create a silky, delicious, guilt-free treat.
How to prepare pumpkin bars
Dip dates: Place the dates in a shallow bowl and cover with water. Leave them to soak for 20-30 minutes.
Prepare the dough: Pulse the almonds in a food processor until finely chopped. Add the soaked dates, cocoa powder and a teaspoon of cinnamon. Blend until a coarse paste forms. Transfer the dough for the bars into the previously prepared mold and flatten it evenly with a spatula.
Prepare the filling: Add the coconut oil, vanilla, coconut flakes and salt to the food processor and blend for at least a minute until a paste begins to form. Add to the mold and distribute evenly over the almond base.
Prepare the dressing: Add the pumpkin puree, honey, banana and a teaspoon of ground cinnamon to a food processor and blend until smooth. Spread evenly over coconut filling and sprinkle with flaked coconut. Freeze for an hour before cutting the loaf into squares and serving.
Freezing and thawing instructions:
To freeze: If you plan to make these delicious treats ahead of time, freeze the loaf, cut it into squares, and wrap each square in wax paper. Arrange in layers in an airtight container and refreeze again. The wax paper will allow you to easily remove the desired bars from the stack without them sticking together.
Defrost: Paleo pumpkin bars can be eaten directly frozen. If you want them softer, leave them on the counter for 15-30 minutes and enjoy.
(You might also be interested in: Pumpkin Streusel Bars)
