I hope you like my 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 Paleo pumpkin bars 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.
If you like these Paleo pumpkin bars, you may also like these recipes:
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PecansNow Foods - Thrive Market Sam's Club Anthony's - Amazon Bob's Red Mill - Amazon Honeyville - Honeyville Bob's Red Mill - Thrive Market Bob's Red Mill - Vitacost Bob's Red Mill - Wal-Mart
Shredded CoconutBob's Red Mill - Thrive Market
DatesThrive Market - Thrive Market
Ground GingerSimply Organic - Amazon
CinnamonSimply Organic - Amazon
MolassesWholesome - Thrive Market
Coconut OilNutiva - Amazon
Pumpkin PureeFarmers Market - Amazon
Coconut MilkNative Forest - Thrive Market
VanillaSimply Organic - Amazon
HoneyY.S. Eco Bee Farms - Amazon
AllspiceSimply Organic - Amazon Spice Hunter - Amazon Thrive Market - Thrive Market Frontier - Vitacost
Pumpkin Pie SpiceSimply Organic - Amazon
- 1 heaping cup Pecans
- ¼ cup Almond Flour
- ¼ cup Shredded Coconut (I use the finely shredded unsweetened variety by Bob’s Red Mill…not the sweetened shredded coconut)
- 8 Dates (should be soft)
- ¼ tsp Ground Ginger
- ½ tsp Ground Cinnamon
- 1 tsp Molasses
- 2 Tbl Coconut Oil
- 1 ½ cup Pumpkin Puree (some pumpkin purees are more watery than others- use one with as little water as possible the firmer the better)
- 12 Dates
- ½ cup Coconut Oil
- ½ cup Coconut Milk (canned)
- 1 ½ tsp Vanilla
- 1 ½ Tbl Honey
- ¼ tsp Allspice
- 1 tsp Pumpkin Pie Spice
- 1 15 oz. can Can Coconut Milk (thick coconut cream on the top, only. Store remaining liquidy coconut milk the fridge for another use.)
- ½ Tbl Honey
- Ground Cinnamon for dusting
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.