No Bake Pumpkin Coconut Bars

No Bake Pumpkin Coconut Bars

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)
  • Procedure

  • 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
  • Nutritional Info

    Serving: 1 bar
    8 servings
    Calories: 86

    • 5g Carbs

    • 8g Fat

    • 1g Protein

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