No Bake Pumpkin Bars
Although a little late to the pumpkin fever, I didn’t want to pass on creating a recipe that embraces fabulous fall flavors and uses seasonal ingredients. These No Bake Pumpkin Bars are exactly what you need to enjoy a delicious treat with no guilt.
When it comes to desserts I am no expert, I mean it. That’s why whenever I have that sweet tooth, I have some rules; the recipe has to be easily prepared and include simple minimal ingredients. These pumpkin bars are exactly a reflection of that.
Why Make No Bake Pumpkin Bars
So why should you choose these no bake pumpkin bars over other pumpkin recipes? Well, let me explain. As much as I love a traditional pumpkin pie or pumpkin muffin, these bars offer you a delicious dessert without the sugar overload. There’s something about clean ingredients that always make you feel better after indulging yourself. Remember, healthy eating without deprivation is the key.
These little bites are made with very few, clean ingredients including pumpkin, cashews, dates, coconut milk, maple syrup and salt.
The crust made out of cashews and dates offers a rich, buttery dough that is easy to work with when forming the base of these pumpkin bars. The crust is then covered with this creamy and thick filling of pumpkin, coconut milk and maple syrup. Last but not least, these bars are then topped with crushed cashews to add that extra crunchiness. When the assembling of the bars is complete, these are placed in the freezer for about an hour until they are ready to eat. It will be love at first bite, I guarantee!
I hope this recipe inspires you to create a healthy treat without missing on the traditional pumpkin season. These bars can be easily made for any Halloween/Fall gathering and if you have any leftovers, which I doubt, can be stored in the freezer for you to enjoy at a later time.
Ingredients
Method
- In a food processor, combine the cashews, drained dates and salt. Process until ingredients are well combined and dough starts to form.
- In a bowl combine all the ingredients for the filling. Mix well.
- Line a 9" x 5" baking pan with parchment paper. Add crust mixture and distribute evenly. Use your fingers or the back of a spoon to press against the bottom of the pan.
- Pour the filling mixture over the crust and disperse evenly. Top with crushed cashews.
- Place baking pan in the freezer for 1 hour. When ready, carefully remove the solidified pumpkin filling and crust from the parchment paper and cut into 8 squares. Enjoy!