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Chocolate & Coconut Pumpkin Bars (Raw, No Bake)

October 24, 2014 5 Comments

Vegan-Chocolate-Pumpkin-Coconut-Squares With a can of pumpkin in my hand, I was on a mission to make something tasty. I didn’t feel like cookies or cake or pie or fudge (WHAT?!), so I hopped on Pinterest and scoured the site for pumpkin treats I could make right here, right now.

Then I got distracted by quotes. And cute kitten pictures. And the next thing I knew, an hour had gone by and I hadn’t looked at a single pumpkin recipe. Focus, Cassie! Focus.

Chocolate-Pumpkin-Coconut-Squares-Vegan Okay. I will focus. Search “vegan pumpkin dessert”. Find lots of cookies, cakes, pies and fudge. NONONONOTHANKYOU. After searching for almost another hour (OMG WHAT IS HAPPENING, PINTEREST?!), I finally stumbled upon a recipe that looked yumz!

These no bake chocolate coco pumpkin bars. Okay FINE, these will do. As if I was settling or something. Man, I am grouchy when I’m on Pinterest too long.

Chocolate-Pumpkin-Coconut-Squares Whipped up a batch, ate them all in 2 days. Didn’t share with my fam. They went bonkers. Made more, with slight changes to the recipe. They ate them, and I was the best mom/wife ever again. Awesome. I always knew I was the best. Score!

These guilt-free treats are so good. And they’re pretty! And you all know how much I loves me some pretty food. It makes my soul happy.

Pumpkin-Coconut-Squares So today I encourage you to make some pretty food. It’s the weekend! Celebrate with some chocolate & coconut pumpkin bars. Preferably in front of the TV with a super scary movie playing. Halloween is coming and it’s time to scare yourself. And eat tasty fall treats. YES PLEASE.

Chocolate & Coconut Pumpkin Bars (Raw, No Bake)
 
Print
Prep time
45 mins
Total time
45 mins
 
Author: Vegan Insanity
Recipe type: Dessert
Serves: 8
Ingredients
  • 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
Instructions
  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.
Notes
Adapted from Running to the Kitchen.
3.2.2807

 

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Filed Under: Dessert, Recipes Tagged With: chocolate, gluten free, pumpkin, quick and easy, raw, soy free, squares and bars

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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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