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No Bake Pumpkin Coconut Bars

No Bake Pumpkin Coconut Bars

Print Recipe
Prep Time 15 minutes
Total Time 3 hours
Servings 8 no bake pumpkin coconut bars
Calories 86
Author Alyssia Sheikh

Ingredients

  • 1 cup unsweetened coconut shreds
  • 3 Tbsp pumpkin purée
  • 1 Tbsp maple syrup
  • ¼ tsp vanilla extract
  • 2 tsp coconut oil
  • ¼ tsp cinnamon
  • ¼ tsp pumpkin pie spice
  • salt to taste (~⅛ tsp)
  • 1-2 Tbsp water adjust for texture/consistency

Instructions

  • 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.
  • Yields 8 no bake pumpkin coconut bars (depending on size of cut).

Video

Notes

(Per bar, prepared with low carb fiber syrup: 5g carbs | 3g fiber | 1g sugars | 2g net carbs)
*Nutrition below provided for no bake pumpkin coconut bars made with maple syrup; 4g net carbs per bar.

Nutrition

Serving: 1bar | Calories: 86kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Fiber: 1g | Sugar: 2g