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Paleo Pumpkin Bars (Vegan, No Bake)

  • Author: Katie
  • Prep Time: 6 hours 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 16 bars 1x


Healthy, no-bake Paleo Pumpkin Bars with a nutty pecan crust, creamy pumpkin filling and dark chocolate topping.





  • 150 g Medjool dates, pitted (about 9 dates)*
  • 1 cup coconut cream**
  • 1/2 cup pumpkin puree
  • 2 Tbsp arrowroot flour
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt


  • 1/4 cup dark chocolate chips (1.5 oz)
  • 1 tsp coconut oil (optional)
  • chopped pecan pieces (optional)
  • bee pollen (optional)
  • cinnamon (optional)


  1. For the crust: place all crust ingredients in food processor.  Blend, stopping to scrape the sides a few times, until mixture starts to clump. 
  2. Firmly press crust into a foil lined 8" x 8" baking pan.  Set aside.
  3. For the Filling: Place pitted dates in a small microwaveable bowl.  Cover with water and heat (on high) in microwave for 2 minutes.  Drain water and blend dates in food processor for a few seconds.
  4. Add remaining filling ingredients to food processor.  Blend well, stopping to scrape the sides every so often.
  5. Pour filling over crust and place in fridge overnight to set (or at least 6 hours).
  6. For the topping: Melt chocolate and coconut oil in small sauce pan, stirring frequently.
  7. Remove bars from fridge and cut into 16 equally sized pieces.  Place bars on wire cooling rack or parchment paper (make sure there is a small amount of space between each bar) and drizzle with melted dark chocolate.  Immediately add chopped pecans, bee pollen and cinnamon.
  8. Store bars in fridge.


*You may use any type of pitted date, just be sure to measure by grams

**1 can of full fat coconut milk will produce about 1 cup coconut cream.  Be sure to use just the cream that rises to the top.  I recommend using coconut cream that has been kept at room temperature to ensure best results.

Keywords: pumpkin, no bake, Paleo, Vegan, dessert