No bake pumpkin bars | a vegan & GF recipe
I hope you don’t mind me sharing another sweet pumpkin recipe, but in my opinion, you can never have enough pumpkin desserts in your life, especially during fall, right? Furthermore, these no bake pumpkin bars don’t need to be baked (obviously!), they are healthy and ridiculously easy to make, that everyone can make them, like seriously EVERYONE, no baking skills are required, I promise!
Healthy no-bake recipe
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 recipe 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 this one. I made it three times already and it always came out great.
No bake pumpkin bars made of whole foods
These 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 pumpkin in the oven and then blend it in your food processor or blender (however, you can use store-bought canned pumpkin puree). These healthy no bake pumpkin bars contain no gluten, no eggs, no dairy, no butter, and no refined sugar.
These chocolate pumpkin bars are:
- Refined sugar-free
- Paleo friendly
- Easy to make
They can be made with a chocolate glaze or without
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 few tbsp 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.
If you prefer a creamy cashew frosting, then check out my VEGAN PUMPKIN CAKE and if you want a fat-free and low-calorie sweet icing, then you definitely have to check out my VEGAN GLUTEN-FREE CARROT CAKE. I hope I didn’t confuse you now… If I did I am sorry, I just wanted to give you different options, hehe.
Paleo friendly no bake pumpkin bars
You can leave out the oat flour and use almond flour or coconut flour instead (check the Recipe Notes for more information). If you don’t want to (or can’t eat) nuts, then use sunflower seeds or pumpkin seeds for the crust. I made these no bake pumpkin bars with sunflower seed butter, which I love, but you can use almond butter, peanut butter, cashew butter or any other nut/seed butter instead.
Please leave a comment below if you make these healthy no bake pumpkin bars. You can also make a photo of it and post it on Instagram (or send me a DM). If you tag me in the caption + photo with @elavegan and use the hashtag #elavegan I will check out your post and leave a comment. Happy UNbaking!
No bake pumpkin bars
- Line a 7x5 or 6x6-inch pan with parchment paper (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 if 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 well combined
- Spread pumpkin filling onto the crust and put the pan in the freezer for about half an hour
- Combine the ingredients for the chocolate glaze in a bowl (using a whisk works best) and spread the glaze on 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
- *If you don't have dried mulberries, then double the amount of nuts
- **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.
- ***You can use almond butter, peanut butter or any other nut/seed butter
If you are using Pinterest, feel free to pin the following photo: