Try our Paleo pumpkin bars recipe. The crust is made with pecans and dates. The filling layer is almost a mousse/chiffon texture and is made by pureeing pumpkin puree, dates, coconut oil, etc. They have a very luxurious texture. The ‘Whipped cream’ on top is made with the thick coconut cream found in the top of a can of coconut milk, lightly sweetened with honey.
These are best served very cold as the coconut oil is part of what binds them and needs to be chilled for that to work to maximum effect.
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These are these paleo. The crust is made with pecans and dates. The filling layer is almost a mousse/chiffon texture and is made by pureeing pumpkin puree, dates, coconut oil, etc. They have a very luxurious texture. The ‘Whipped cream’ on top is made with the thick coconut cream found in the top of a can of coconut milk, lightly sweetened with honey. These are best served very cold as the coconut oil is part of what binds them and needs to be chilled for that to work to maximum effect.
25 minPrep Time
3 hrCook Time
3 hr, 25 Total Time
- FOR THE CRUST:
- 1 heaping C. Pecans
- 1/4 C. Almond Flour
- 1/4 C. Shredded Coconut (I use the finely shredded unsweetened variety by Bob’s Red Mill…not the sweetened shredded coconut)
- 8 Dates (should be soft)
- 1/4 t. Ground Ginger
- 1/2 t. Ground Cinnamon
- 1 t. Molasses
- 2 T. Coconut Oil
- FOR THE FILLING:
- 1 1/2 C. Pumpkin Puree (some pumpkin purees are more watery than others- use one with as little water as possible, the firmer the better)
- 12 Dates
- 1/2 C. Coconut Oil
- 1/2 C. Coconut Milk (canned)
- 1 1/2 t. Vanilla
- 1 1/2 T. Honey
- 1/4 t. Allspice
- 1 t. Pumpkin Pie Spice
- 1 Can Coconut Milk, thick coconut cream on the top, only. Store remaining liquidy coconut milk in the fridge for another use.
- 1/2 T. Honey
- Ground Cinnamon, for dusting
- FOR THE CRUST:
- Line an 8x8 baking dish with tin foil or plastic wrap.
- Add the pecans, almond flour, and shredded coconut to bowl of a food processor. Process until the pecans resemble small, coarse crumbs.
- Add the dates, ginger, cinnamon, molasses, and coconut oil to the nut mixture and process until the dates are chopped fine enough to hold the crust together. Scoop the dough into the prepared pan and press evenly over the bottom.
- Add all ingredients to a high speed blender or food processor. Blend together until very smooth. This shouldn’t be too hard in a high speed blender(I use a vitamix), but you may need to puree for a bit longer in a regular food processor. The mixture should have no lumps and be a smooth, fluffy consistency.
- Spoon the mixture over the crust and smooth the top. Cover and refrigerate for 3-4 hours, or overnight.
- Once chilled, you should be able to lift the bars(carefully out of the pan by lifting them by the tin foil or plastic wrap and sliding onto the counter.
- Cut into bars. Top each bar with a dollop of coconut cream topping and a dash of cinnamon.
- Place the coconut cream and the honey in a mixing bowl. Beat together with an electric mixer until combined.
- Spoon a dollop of cream over each pumpkin bar. Dust each bar with a dash of cinnamon. Serve chilled.
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These Paleo pumpkin bars are a fun way to eat Paleo and still bring something to your holiday party. To find the recipe, go to mynaturalfamily.com and search for pumpkin bars. #recipe #recipeoftheday #bars #pumpkin #food #cooking #delish #instafood #yum #paleo #cleaneating #glutenfree #paleoapproved #cavemandiet #paleodiet #wholefood #primal #paleoporn #lovecooking #healthy #healthyrecipes #cleanfood #cleaneats #healthyeating