No Bake Pumpkin Bars (Edit recipe)

These healthy, no bake pumpkin bars are not only delicious, but super easy to make! The have a pecan and coconut crust that's topped with a creamy pumpkin filling and then drizzled with dark chocolate.

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	131
Fat:	12 g
Carbohydrates:	4 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	36 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by bakeitpaleo

View original recipe

Serves: 16

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line an 8" x 8" baking pan with foil or parchment paper.
For the crust: place all crust ingredients in food processor. Blend, stopping to scrape the sides a few times, until mixture starts to clump.
Firmly press crust into the lined baking pan. Set aside.
For the Filling: Place pitted dates in a small microwaveable bowl. Cover with water and heat (on high) in microwave for 2 minutes. Drain water and blend dates in food processor for a few seconds.
Add remaining filling ingredients to food processor. Blend well, stopping to scrape the sides every so often.
Pour filling over crust and place in fridge overnight to set (or at least 6 hours).
For the topping: Melt chocolate and coconut oil in small saucepan, stirring frequently.
Remove bars from fridge and cut into 16 equally sized pieces. Place bars on wire cooling rack or parchment paper (make sure there is a small amount of space between each bar) and drizzle with melted dark chocolate. Immediately add chopped pecans.
Store bars in fridge or freezer.