I’ve got two new recipes this week, who am I?! Sometimes, the recipe ideas just come in waves and I am riding it this week. I created these no bake pumpkin bars with a couple ideas in mind. First I wanted some layers in there to make it look pretty, but I also wanted each layer to serve a purpose and taste amazing. I used my previous no bake peanut chocolate bars as an idea when I created these, but changed the ingredients to reflect a more fall inspired approach. And since they are no bake, they are relatively easy and pretty foolproof if I do say so myself.
As I sit here typing this, I am watching as my dishwasher gets repaired. And legit praying that there are no more issues with it, because washing all the dishes by hand SUCKS. Especially when some of your days involve lots of recipe testing because I go through even more dishes. Also, is it just me or is washing cutlery officially the worst?
Let’s Be Grateful Though:
For my morning meditation today, I completed one on gratitude. As much as I try to remain grateful throughout the day, I will admit that it doesn’t always come super easy to me. But today, it has been on my mind and even though there are obstacles and things that come up during the day that may suck, there is always something to be grateful for. So as I was shooting pictures today for a blog post, I couldn’t get the images to look right and even after editing them, I still wasn’t happy. It was frustrating beyond belief. But, afterwards, I took a little time to step back and remember all the things in my life that I have to be grateful for. And something as insignificant as not having my pictures turn out how I had wanted suddenly doesn’t seem like a big deal (and neither is my dishwasher problem).
How Journaling Helps:
One of the tools I use to practice gratitude (and help with anxiety) is journaling, which I’ve written about before here. I love using my five minute journal to record my thoughts, reflect on all that I have and change my mindset. Almost instantly, my mood changes and I am able to stay focused on the things that are truly important. It also helps me to reflect on all of the little things that I so often take for granted.
If you want to have a look at the five minute journal, I highly recommend it. It actually makes journaling fun, approachable and easy. You can get your own here!
No Bake Pumpkin Bars:
These no bake pumpkin bars are completely gluten and grain free, contain only maple syrup and dates, are vegan and most important taste so delicious. If you have never tried date caramel, definitely give it a try. I think you’ll be surprised how sweet and delicious it is in baked goods. These no bake pumpkin bars are easy to make and don’t require any actual baking which is always a plus when it comes to desserts. It does take a little bit of time to assemble because of the layers and the freezing in between making them. But all you need is a food processor or a blender (I used my Vitamix for every layer).
Do you need help with meal planning or meal prep? Download my FREE meal prep guide to help get you started. You can definitely make these no bake pumpkin bars a part of your meal plan 😉
Also as for the base, you can leave out the cacao powder and just add a pinch of cinnamon. And if you don’t have coconut butter, you can leave out that layer, although it does taste amazing. I am kind of obsessed with coconut butter.
If you make these no bake pumpkin bars, please tag me on Instagram or leave a comment below to let me know. I love seeing you guys make my recipes!
And if you’re curious- my dishwasher has been fixed and life is made a lot simpler all of a sudden. I could lie and say I manifested it, but it was all the repairman.
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No Bake Pumpkin Bars
For the crust:
For the pumpkin layer:
For the date caramel:
Place the dates in hot (just boiled) water to soften them. Let them sit for about 15 minutes or so.
Line a 8x8 pan with parchment paper, I use some coconut oil to grease the pan so the paper sticks.
Make the crust by blending (or pulsing) all of the ingredients together until combined and mixture sticks together. Add to the pan and press down with your fingers until it forms a base. Place in your freezer while you make the next layer.
Make the pumpkin layer by mixing all of the ingredients in a small bowl. Take out your pan from the freezer and add the pumpkin on top. Place back in your freezer while you make the next layer.
Make the date caramel sauce by draining the dates and then adding to a blender (or food processor) along with all other ingredients. Blend until smooth and combined. Then take out your pan and add this layer on top of the pumpkin layer. Then place back in the freezer.
Measure 1/2 cup coconut butter and add to a small pot and melt over low heat until very smooth, stir in the coconut oil. Once melted, take out your pan and add this layer on top of the date caramel layer. Place back in the freezer.
Using the same pot, melt the chocolate chips and coconut oil over low heat until smooth. Remove the pan from the freezer and pour this on top. Then place back in the freezer.
Keep the pumpkin bars in the freezer for at least 1 hour to harden. Then remove, slice with a sharp knife and store in the freezer. When you want to eat one, let it defrost slightly at room temperature for about 5-10 minutes.
Make sure to buy canned pumpkin and not pumpkin pie mix.
Store leftovers in the freezer.