These Pumpkin Paleo Bars are a simple, no-bake treat that you will want to make over and over during the fall! Bonus: they are dairy-free, gluten-free, and whole30 approved!
Where my pumpkin spice people at?!?!
It’s still 85+ degrees here in Dallas, but that doesn’t mean I’m not dreaming up and creating fall recipes! And don’t call me crazy, Hobby Lobby is the one with their Christmas trees out. At least I wait until November to start playing Christmas music. 🙂
Before jumping into the Paleo Pumpkin Bars, I want to share a quick life update!
Like I’ve mentioned before, I’ve been wanting to complete an elimination diet for quite some time and finally pulled the trigger (you can read more about the reason I’m doing one here). With only one wedding and no trips during the month of September, I decided it was now or never since October through December are busy with weddings, parties, and the holidays.
No eggs, gluten, oats, dairy, sugar, alcohol, corn, beans, peanuts, soy, rice, or processed foods. So for 23 days, I will be eating a lot of protein, veggies, fruit, and nuts (paleo granola to the rescue!). After those 23 days, I’ll add back one food at a time every 4 days. I’m more than half way through and it hasn’t been too terrible, but I’m definitely ready to be done!
One last thing before we talk pumpkin. As me and my lifestyle continue to evolve, that also means A Slice of Sweet will continue to evolve. I’m not sure what direction that will be, but I do promise to ALWAYS share delicious, quality recipes! Even if some of them don’t include all the butter and gluten. 🙂
Now on to the good stuff… Pumpkin Paleo Bars!
Since starting this elimination diet, I’ve had to reevaluate my snacks (specifically the ones that I throw in my purse for hangry emergencies) and I have been loving Larabars! They are absolutely delicious and have no more than 9 ingredients.
So of course I had to try my hand at a homemade version, and Pumpkin Pie is one of their seasonal flavors. I couldn’t resist. 🙂
These Paleo Pupmkin Bars include almonds, cashews, dates, pumpkin, coconut oil, and a few spices. They are truly the perfect healthy, seasonal on-the-go snack! Bonus: they are super good for you and FULL of antioxidants, fiber, healthy Omega 3s, and anti-inflammatory properties. A win-win in my book!
Have you pulled out your fall recipes yet? What are you making or excited to make?!
Be sure to tag @asliceofsweet on Instagram if you make these Pumpkin Paleo Bars!
Paleo Pumpkin Bars
These Pumpkin Paleo Bars are a simple, no-bake treat that you will want to make over and over during the fall! Bonus: they are dairy-free, gluten-free, and whole30 approved!
Ingredients
- ¾ cup raw cashews
- ¾ cup raw almonds
- 1 cup pitted soft dates (about 12-14 dates)
- ½ cup canned pumpkin (puree not pie filling)
- ½ cup unsweetened coconut flakes
- 1-2 tablespoons coconut oil
- ¼ teaspoon kosher salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Instructions
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Line any baking dish (8x8 or 9x9 works well) with parchment paper and let it hang over two sides.
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In the bowl of a food processor, add almonds and cashews and pulse until nuts are in small pieces but still have a coarse texture. Do not over-blend or you will get nut butter.
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Add dates to the food processor and blend until they are in very small pieces and well combined with the nuts.
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Add pumpkin, coconut flakes, salt, cinnamon, and nutmeg and pulse. You may have to scrape down the sides and stir with a spatula before continuing to blend. Add 1 tablespoon coconut oil and pulse until well blended. Add another tablespoon if mixture is too thick to spread (you can also add some water, if needed).
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Spread mixture evenly into prepared baking dish and refrigerate for at least 4 hours or until firm. Slice into 12 bars.
Recipe Notes
Store in airtight container in fridge or at room temperature for up to five days.
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