No-Bake Pumpkin Bars

Serves: 8

Your rating: None (9 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Line an 8-inch square glass baking dish with parchment paper.

Combine dates, almond flour, almond butter, coconut oil, shredded coconut, 2 tablespoons honey and cardamom in a food processor. Process until a sticky "dough" is formed. Press dough evenly into prepared baking dish.

Add banana, pumpkin puree, nutmeg, remaining honey and a pinch of salt to the food processor and blend until smooth. Pour mixture on top of date "dough" and spread evenly over the entire surface. Sprinkle with slivered almonds.

Freeze until set, about 30 minutes. Cut into 8 squares; store in the freezer.

Each serving: 250 cal, 20g fat (8g sat), 0mg chol, 120mg sodium, 42g carb, 5g fiber, 6g protein

More about: almonds, alternative sweeteners, pumpkin, wheat free

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