Pumpkin Pie Bars
Pumpkin Pie Bars
Crust 1 cup Dates soaked 1 cup Nuts of choice (almonds, pecans, walnuts, mixed, etc.) Filling 1 tsp cinnamon 3 Tbsp coconut butter 2 Tbsp coconut flour 10 Sunsweet® Pitted Dates, soaked in water for a few hours 2 tsp pumpkin pie spice 1 15oz can of pumpkin puree 1/4 tsp salt 1 tsp vanilla extract Optional Toppings Candied pecans Coconut whipped cream

Combine crust ingredients in a food processor. Press into an 8×8" baking pan, lined with foil or parchment.
Combine filling ingredients in a food processor until creamy - it should be thick. Add filling to prepared crust and freeze the pan for 8 hours or overnight.
Thaw in the fridge 2-3 hours before slicing and serving. Topped with candied pecans and coconut whipped cream!
Recipe created by Alyssia Sheikh of Mind Over Munch.

Nutritional Information
  • Total Servings 16
  • Serving Size 1 bar
  • Calories per serving 94
  • Fat 5g
  • Carbohydrates 11g
  • Protein 2g
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Products Used in This Recipe
Pitted Dates