These no bake pumpkin coconut bars are satisfying squares of autumn goodness! A great recipe to help you use any leftover canned pumpkin, and a cleaner treat to indulge in this holiday season. But, beware…these goodies are addictive and hard to put down!
1/4 tsp cinnamon
2 tsp coconut oil
1 Tbsp maple syrup
1/4 tsp pumpkin pie spice
3 Tbsp pumpkin puree
1/8 tsp salt
1 cup unsweetened coconut shreds
1/4 tsp vanilla extract
1-2 Tbsp water (adjust for texture/consistency)
Combine all ingredients, except water, in food processor. Process until well combined, using water to adjust the texture as needed. (You want it sticky and cohesive—it doesn’t need to be a paste, and you should still see the coconut shred texture.)
Press dough into a loaf pan lined with foil or parchment. Freeze 2-3 hours, until firm.
Cut into squares or bars and devour! Store in the fridge or freeze for later.
1g fiber | 2g sugars | 4g net carbs
Serving: 1 bar