Assembled in layers, these pumpkin bars combine the bold flavors of chocolate, coconut, and pumpkin. No oven or stove time is required, just a good blender or food processor for mixing together all of the ingredients. The separate layers come together to make a silky, scrumptious guilt-free treat.
How to Make Pumpkin Bars
Soak the dates: Place the dates in a shallow bowl and cover with water. Let them soak for 20 to 30 minutes.
Make the dough: Process the almonds in a food processor until finely chopped. Add the soaked dates, cacao powder, and a teaspoon of cinnamon. Blend until a rough dough forms. Transfer the dough for the bars to the prepared loaf pan and flatten evenly with a spatula.
Make 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 starts to form. Add to the loaf pan and spread evenly over the almond base.
Make the topping: Add pumpkin puree, honey, banana, and one teaspoon of cinnamon powder in a food processor and blend until smooth. Spread evenly over the coconut filling and sprinkle with coconut flaked. Freeze for one hour before cutting the loaf into squares and serving.
Freezing and Thawing Instructions:
To Freeze: If you plan on making these yummy treats ahead of time, freeze the loaf, cut it into squares, and wrap each square in some wax paper. Place in layers in an air-tight container and refreeze again. The wax paper will make it easy to remove the desired bars from the stack without them sticking together.
To Thaw: Paleo pumpkin bars can be eaten directly from frozen. If you want them to be softer, leave them on the counter for 15 to 30 minutes and enjoy.
(You may also like: Pumpkin Streusel Bars)
This story originally appeared on Paleogrubs
