No Bake Pumpkin Bars with Chocolate Frosting (Gluten-Free, Nut-Free, Paleo)

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Does anyone else wonder why they haven’t invented a faster way to pre-heat your oven. Honestly?

That is why these NO BAKE (yes you read that right) Pumpkin Bars are the bomb! They are nut free, but feel free to substitute any nut butter you prefer. Cashew butter works great with this recipe too, but I wanted to show all my NUT FREE followers some love!

Further Food Nutritionist Commentary:

It's always best to utilize the produce that is in season so these no bake pumpkin bars are the perfect fall treat! The pumpkin puree loads each square up with Vitamin A which is critical for eye health! The cacao powder and dark chocolate chips contribute 19% of our daily iron needs to each serving which is great since iron is a mineral that many of us do not get enough of!

By Liz Lederman
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No Bake Pumpkin Bars with Chocolate Frosting (Gluten-Free, Nut-Free, Paleo)

  • Prep Time:2 hours
  • Cook Time:n/a
  • Servings: 12

Ingredients

Pumpkin Base Layer:
1 cup Coconut Flour
1 scoop of Collagen Peptides – optional
1 cup sunflower seed butter (or any other nut/seed butter you prefer)
1/2 cup maple syrup
1 cup pumpkin puree

Chocolate Layer:
1 cup dark chocolate chips
2 tablespoons cacao powder
1/2 cup full fat coconut milk, canned
1 tablespoon coconut oil

Instructions

  1. Line a large 8×8 inch baking dish with parchment paper.
  2. Start with the Pumpkin Base Layer ingredients and mix the dry ingredients together first in a bowl.
  3. Over stove top, combine the seed butter (or nut butter if you’re using that) and maple syrup over low/medium heat until they have melted and are mixed well. Roughly 5 minutes. Take this mixture and pour into the dry ingredients and mix well.
  4. Add the pumpkin puree and mix well. Batter should be thick. Transfer to the baking dish and place in the freezer for 1 hour.
  5. Now you will want to make the Chocolate layer – Using a double burned or sauce pan over low to medium heat, heat the chocolate chips until they have melted. Once melted add the coconut oil, cacao powder and full fat coconut milk. Mix well, roughly 5 minutes until everything has melted.
  6. Remove the pan from the freezer and top with the chocolate layer. Place back in the freezer for another hour.
  7. When ready to serve, remove from freezer and cut into squares. I found these are best stored in the freezer, but you can also leave them in the fridge. Enjoy!
Line a large 8×8 inch baking dish with parchment paper. Start with the Pumpkin Base Layer ingredients and mix the dry ingredients together first in a bowl. Over stove top, combine the seed butter (or nut butter if you’re using that) and maple syrup over low/medium heat until they have melted and are mixed well. Roughly 5 minutes. Take this mixture and pour into the dry ingredients and mix well. Add the pumpkin puree and mix well. Batter should be thick. Transfer to the baking dish and place in the freezer for 1 hour. Now you will want to make the Chocolate layer – Using a double burned or sauce pan over low to medium heat, heat the chocolate chips until they have melted. Once melted add the coconut oil, cacao powder and full fat coconut milk. Mix well, roughly 5 minutes until everything has melted. Remove the pan from the freezer and top with the chocolate layer. Place back in the freezer for another hour. When ready to serve, remove from freezer and cut into squares. I found these are best stored in the freezer, but you can also leave them in the fridge. Enjoy!

Nutrition Information

Per Serving: Calories: 339; Total Fat: 19 g; Saturated Fat: 10 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Cholesterol: 1 mg; Sodium: 75 mg; Potassium: 44 mg; Carbohydrate: 35 g; Fiber: 8 g; Sugar: 18 g; Protein: 8 g

Nutrition Bonus:

Vitamin C: 1%; Vitamin A: 47%; Iron: 19%; Calcium: 2%

Scoop, mix, go further!

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