Chocolate & Coconut Pumpkin Bars (Raw, No Bake)
Prep time
Total time
Recipe type: Dessert
Serves: 8
  • 10 dates, pitted
  • 1 cup almonds
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp cinnamon
  • ¼ cup shredded coconut
  • ¼ cup coconut oil
  • 1 small banana
  • ¼ cup pumpkin puree
  • 2 tbsp agave
  • ½ tsp vanilla
  • ½ tsp pumpkin pie spice
  1. Add dates, almonds cocoa powder and 1 tsp of cinnamon to your food processor. Process until it all comes together into a ball.
  2. Transfer the mixture to a 9x5 baking dish and flatten it out in the pan. Set aside.
  3. In small bowl, combine the shredded coconut and coconut oil. Mix well until thick (you may need to add more coconut oil or shredded coconut to get it to a spreadable consistency). Spread this mixture on the chocolate almond mixture in the pan.
  4. Add the banana, pumpkin puree, agave and 1 tsp cinnamon into your food processor and process until smooth. Pour over top of the coconut mixture and smooth it out so that it covers the entire dish.
  5. If desired, sprinkle some coconut on top.
  6. Freeze for 60 minutes or until set. Cut into squares and serve. Store in the freezer. Remove for a few minutes to thaw before eating.
Recipe by Vegan Recipes from Cassie Howard at