Should pumpkin bars be refrigerated?

Yes, these pumpkin bars either need to be refrigerated or stored in the freezer.

How long can pumpkin bars stay in the fridge?

I recommend eating these pumpkin bars within a week. After that, place them in the freezer for longer storage.

Can these be made ahead of time?

Yes! If you're prepping these ahead (like for Thanksgiving dessert) then just store them covered in the fridge 1-2 days before serving. I recommend waiting to cut and decorate the bars until the day of.

Healthy No Bake Pumpkin Bars (Paleo)

Description

These healthy, no bake pumpkin bars have a simple pecan crust that's topped with a creamy pumpkin filling. Paleo, vegan, gluten free and dairy free.

Ingredients

Scale

Crust

1 cup raw pecan pieces (105g)
1/2 cup packed unsweetened shredded coconut (50g)
2 Medjool dates, pitted (about 30g)*

Filling

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

Topping

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

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Instructions

For the crust: place all crust ingredients in food processor. Blend, stopping to scrape the sides a few times, until mixture starts to clump.
Firmly press crust into a foil lined 8" x 8" baking pan. Set aside.
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.
Add remaining filling ingredients to food processor. Blend well, stopping to scrape the sides every so often.
Pour filling over crust and place in fridge overnight to set (or at least 6 hours).
For the topping: Melt chocolate and coconut oil in small sauce pan, stirring frequently.
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.
Store bars in fridge or freezer.

Notes

*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.