These vegan pumpkin bars have a soft chocolate layer and will literally melt in your mouth. This no-bake pumpkin dessert is gluten-free, egg-free, dairy-free, refined sugar-free, and ridiculously easy to make. No baking skills are required, I promise!
Healthier No-Bake Pumpkin Bars
Opposed to my vegan pumpkin cake, this recipe is a no-bake recipe, which means it goes straight into the freezer and not into the oven. You might ask yourself now if a no-bake dessert is better than a baked recipe? I think both are equally amazing, but normally you can’t “screw up” a no-bake dessert. Here is a pretty cool explanation from my friend @jodiskitchen which she left on my Instagram account. She said:
“I prefer no-bake recipes. You can taste things as you go and know that it will taste like that once finished, whereas when you bake, you just gotta hope for the best! It might taste funny or be dry once cooked… No-baking is much better“!
So if you are afraid of baking, and want a pumpkin dessert, definitely try these vegan no-bake pumpkin bars. I made this vegan dessert 3 times already and it always came out great.
The pumpkin bars are made of whole foods only. I even made the pumpkin puree myself, which is super easy to make btw., as you just need to bake a pumpkin in the oven until it’s soft, remove the skin, and then blend the pumpkin flesh in your food processor or blender. However, you can use store-bought canned pumpkin puree instead.
How To Make Vegan Pumpkin Bars?
Step 1: Line a pan
Line a 7×5 or 6×6-inch pan with parchment paper with an overhang (you could also use a round 6-inch springform).
Step 2: Make the crust
Blend the ingredients for the crust in a food processor or blender until the dough sticks together when you press it between your fingers. If it’s too dry add a few more dates. Spread the crust in the pan, set aside.
Step 3: Make the pumpkin filling
Now blend all ingredients for the pumpkin filling in a food processor or blender until everything is smooth and creamy. Spread the pumpkin filling onto the crust and put the pan in the freezer for about half an hour.
Step 4: Make the chocolate glaze
Combine the ingredients for the chocolate glaze in a bowl by using a whisk. Spread the glaze over the pumpkin filling. Freeze again for at least 2 hours until set. Release from the pan and cut into bars. Let the bars thaw before you enjoy them. Store leftovers in the freezer.
Soft Chocolate Glaze
Whipping up the chocolate glaze takes about three minutes, but you can leave it out if you don’t like chocolate (though I never met a person who doesn’t like chocolate, did you?). The chocolate glaze is more like a chocolate spread (think vegan Nutella) rather than “real chocolate”.
If you want a real chocolate layer and don’t mind the extra fat and calories either, add a couple of tablespoons of melted cocoa butter or coconut oil to my chocolate glaze recipe. However, you could also simply melt store-bought dairy-free chocolate chips in a double boiler and pour the melted chocolate over the pumpkin filling.
Recipe Notes & Variations
- These are gluten-free pumpkin bars since oats are naturally gluten-free. However, some brands of oats can contain traces of gluten, if the oats were processed in a facility that also processes wheat. If you are a celiac, make sure to use certified gluten-free oats.
- Mulberries: If you don’t have dried mulberries, then double the amount of nuts.
- Oat flour: You could use almond flour instead of oat flour to make paleo pumpkin bars. If you want to use coconut flour I would suggest using just half of a cup (or even less), because coconut flour is very absorbent.
- Sunflower seed butter: I used Sunbutter, but you can use almond butter, peanut butter, cashew butter, or any other nut/seed butter of choice.
- Frosting: If you prefer a creamy cashew frosting, then check out my Vegan Pumpkin Cake Recipe.
- Glaze: Should you prefer a fat-free and low-calorie sweet icing, then you definitely have to check out my Vegan Carrot Cake Recipe.
- How to store? You can store the bars in the freezer for up to 3 months or in the fridge for up to a week (though they will be quite soft).
Related Vegan Pumpkin Recipes
If you love pumpkin, you should definitely also check out the following delicious vegan pumpkin desserts and also a few savory pumpkin dishes:
- Vegan Pumpkin Pie
- Vegan Pumpkin Bread With Chocolate Chips
- Pumpkin Pasta Bake
- Vegan Potato Pumpkin Bake
Please leave a comment and rating below if you make these vegan pumpkin bars. You can also make a photo of it and post it on Instagram (or send me a DM). Don’t forget to tag me in the caption + photo with @elavegan and use the hashtag #elavegan. Happy UNbaking!
Vegan Pumpkin Bars
- 16 soft (120 g) dates I used Deglet Noor dates (soak in hot water if the dates aren't soft)
- 1/2 cup (45 g) oats gluten-free if needed
- 1/4 cup (30 g) nuts or seeds of choice
- 1/4 cup (30 g) dried mulberries (see notes)
- 1/2 tsp vanilla extract (optional)
- 1 1/4 cup (300 g) pumpkin puree
- 1 cup (100 g) oat flour gluten-free if needed (see notes)
- 1/3 cup (80 g) sunflower seed butter or nut butter of choice (see notes)
- 1/4 cup (80 g) maple syrup or agave syrup
- Ground allspice and cinnamon to taste
- 1/3 cup (80 g) pumpkin puree
- 3 tbsp (60 g) maple syrup or agave syrup
- 1/3 cup (30 g) cocoa powder
- 2 tbsp (36 g) sunflower seed butter or nut butter of choice
- 1 Pinch of sea salt
- Line a 7x5 or 6x6-inch pan with parchment paper with an overhang (you could also use a round 6-inch springform).
- Blend the ingredients for the crust in your food processor until the dough gets crumbly and sticks together when you press it between your fingers. If it's too dry add a few more dates. Spread the crust in the pan, set aside
- Now blend all ingredients for the pumpkin filling in your food processor or blender until everything is smooth and creamy.
- Spread the pumpkin filling onto the crust and put the pan in the freezer for about half an hour.
- Mix the ingredients for the chocolate glaze in a bowl (using a whisk works best) and spread the glaze over the pumpkin filling. Read my blog post (above) to learn about other frosting options.
- Freeze again for at least 2 hours until set. Release from pan and cut into bars.
- Let the bars thaw before you enjoy them. Store leftovers in the freezer.
- Mulberries: If you don't have dried mulberries, then double the amount of nuts
- Oat flour: You could use almond flour instead of oat flour for a paleo version. If you want to use coconut flour I would suggest using just half of a cup (or even less), because coconut flour is very absorbent.
- Sunflower seed butter: You can use almond butter, peanut butter, or any other nut/seed butter instead.
- The total time doesn't include chill time.
- The nutrition facts are for one bar if you cut the batch into 12 bars. Calculation includes the chocolate glaze.
Nutrition information is an estimate and has been calculated automatically
If you are using Pinterest, feel free to pin the following photo:
Anna M Gilsdorf
Can this recipe be double or tripled.?
Sure, that is no problem. 🙂
If I don’t have pumpkin on hand can I use sweet potatoes?
That should work too. 🙂
i liked it
I am glad you liked it! 🙂
Looks amazing just like your chocolate pie which I have made several times. If I don’t have dates, what could I use instead? Thanks 🙂
Hi Dani! You can use any dried fruit of choice, e.g. figs. 🙂
Made this as one of our Thanksgiving desserts. Very delicious. I’ll be making this again in the future.
So happy you liked them, Jen. 🙂
I LOVE THIS … AND I LOVE YOUR BLOG! IT’S SO NEAT, WELL DESIGNED AND FILLED WITH GREAT RECIPES.
I’M A CHOCOLATE AND PUMPKIN FAN, SO I DEFINITELY HAVE TO TRY THIS!
THANK YOU FOR SHARING THIS RECIPE IN SUCH A CLEAR, PRETTY AND ORGANIZED WAY.
I WILL VISIT THIS BLOG REGULARLY!
GOD BLESS 🙂
Thank you very much 🙂
This recipe is definitely one of the best no-bake desserts I’ve ever tried! It was so easy to make, and the taste of each layer is just perfect. I am addicted – thank you, Ela!
Thank you very much, Lenny. I am so happy you liked my recipe! I really appreciate your amazing feedback 🙂
What a beautiful recipe, Ela! So loving the ingredients and the shot!s
Thank you so much, Natalia! So happy you like it 🙂 Have a great weekend 🙂
Anything you could replace the oats with?! Ideally a grain free option?!
Hey, everything is already described in the blog post and recipe 😉
These bars are so easy to make and absolutely delicious… and they somehow turned out to be an instant crowd favourite 🙂
I am so glad to hear that!! Thanks for your great feedback 🙂
Ela, I have always considered myself a terrible cool and baker . But I have tried making a few of your recipes and they have tudned out fantastic THANK U for inspiring me and creating recipes I can easily follow. U saved me 🙂
Awww, I am so glad to hear that, Jacqueline. Thanks so much for taking the time to leave such a kind feedback, I really appreciate it 🙂
Well my friend, you’ve done it again! This is outstanding looking creation, and these layers are making me salivate! Such an incredible work Ela, as always!
Thank you, dear Anna! Such a nice compliment, I really appreciate it 🙂
Dee | Green Smoothie Gourmet
Ela! I cannot get over the creaminess of your squares! The chocolate cover is faint-worthy, the center is so pumpkin-y, and the crust so chewy – and the whole creation so healthy! Dee xx
Aww, Dee!! You are so sweet. 😀 Thanks for your lovely comment, I am glad you like my vegan pumpkin squares 🙂
Nisha / @rainbowplantlife
These layers are so amazing, Ela! And the ingredients are so fun, healthy and creative! I especially love the use of mulberries and the fact that you made your own pumpkin puree! Makes this dessert all the better!
Thank you very much, Nisha. If you haven’t made your own pumpkin puree yet, definitely give it a try, it’s amazing 🙂
Natalie | Feasting on Fruit
Dates, mulberries, pumpkin, chocoalte–um YESSSS!! I love no-bake recipes too, there is none of that fear factor that the whole thing may totally flop between the time you put it in the oven and the time it comes back out. With these beautiful bars you KNOW every step of the way that it’s going to be amazing! Only good stuff in here, and you even made your own pumpkin puree which = true dedication to turning real foods into the most decadent pumpkin treats. I mean I love pumpkin pie and all, but it doesn’t come with a chocolatey top layer…just saying 😉
Hahaha, your comments are seriously so amazing. 😀 Thanks for your kind words, Natalie, I really appreciate all the compliments from you. Would love to make a bake or “un-bake” session with you one day. I am sure it would be a lot of fun 😀
Keep the pumpkin recipes coming! These bars look amazing Ela 😀 Love those layers and they’re so easy to make! I’m just sad I can’t reach out and grab one right now!
Thank you, Nadia! I wish I could teleport some of these bars to you, hehe. Happy new week 🙂
Ich habe sie direkt nachgedacht und war echt überrascht wie schnell und einfach es ging. Sie schmecken unfassbar gut ! Alleine beim probieren der gelben Masse wusste ich, dass ich sie auf jeden Fall noch mal machen werde!! Danke für das tolle Rezept!
Das freut mich total liebe Catharina. Vielen Dank für dein super tolles Feedback 🙂
Ich mag Kürbis und Schokolade so gerne 🙂 Die wären perfekt für mich und sogar ohne backen ! Richtig toll 🙂
Irgendwann einmal machen wir die zusammen. Ich freue mich schon drauf 😀
They look so chewy and yummy Ela! Especially loving that they have chocolate glaze on top:)
Thank you so much, Jess! And of course, chocolate is a must, hehe 🙂
They look beautiful Ela, obviously you didn’t “screw up” lol I’m sure these would be a very popular Christmas dessert xoxo
Thank you, Jodi! I loved reading your comment on Instagram, it’s so true. 😀 Have a wonderful weekend 🙂