These tigernut flour pumpkin bars are the perfect no bake dessert for the fall. They have a chewy date and pumpkin crust that's topped with a rich chocolate fudge. They're made with tigernut flour, which is not only paleo and vegan friendly, but nut free as well!
I've been doing a lot of baking with tigernut flour lately in order to cut back on our nut consumption. And boy, I just love tigernut flour! I discovered it over a decade ago and it's always been one of my go-tos for nut free paleo recipes. You can learn more about tigernut flour HERE.
These tigernut flour pumpkin bars are the perfect little sweet treat. They don't require any baking and have a delicious taste and texture. The crust is made with tigernut flour, dates and pumpkin and topped with a creamy chocolate fudge.
These bars are perfect for anyone who wants to enjoy a healthy treat, but has a lot of food allergies. This recipe is paleo, vegan, nut free, egg free, dairy free and refined sugar free.
Why You'll Love these Tigernut Pumpkin Bars
- great texture - they have a chewy crust that's topped with a fudgy chocolate topping
- allergy friendly - free from many top allergens
- healthy - made with simple, wholesome ingredients.
- paleo and vegan friendly
- no bake - this simple pumpkin dessert doesn't require an oven
Ingredients
The full recipe for these pumpkin bars can be found in the recipe card below, but here's a list of what you'll need:
- medjool dates
- tigernut flour
- pumpkin puree
- coconut butter
- vanilla extract
- pumpkin spice
- salt
- dark chocolate chips
- sunflower seed butter
How to Make Paleo Pumpkin Bars
These tigernut bars are no bake and come together in just a few easy steps. Here's what you need to do:
- Soak dates.
- Blend crust ingredients.
- Press crust into lined dish.
- Make chocolate topping and pour over crust.
- Chill the bars in the fridge
- Cut bars to desired size.
Storage
These bars are best kept in an airtight container in the fridge, up to 2 weeks. For longer storage, keep them in the freezer up to 2 months.
FAQ
Tigernut flour is made from finely ground tigernuts; which are nutrient dense, small root vegetables. They contain a decent amount of prebiotic fiber, are naturally sweet and nutty in flavor - perfect for baking!
Tigernut flour can be used in both sweet and savory dishes. It is a great Paleo baking staple, especially when you are trying to limit your nut intake.
To learn more about tigernut flour, read through my tigernut flour guide.
Coconut butter is added for the crust texture. Since it is solid at room temperature, it helps the bars hold their structure. You can omit this ingredient if you must, but it will make the crust softer.
You can buy coconut butter from the store or online, but it's actually really easy to make at home! Just blend unsweetened shredded coconut in a food processor until it becomes liquid. It takes time, but is well worth it.
More Recipes Using Tigernut Flour
Tigernut Flour Pumpkin Bars (Paleo, Vegan, Nut Free)
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8x8" or 7x11" pan
Description
These pumpkin bars are made with tigernut flour and sweetened with dates. They have a chewy crust and fudgy dark chocolate topping.
Ingredients
Crust
- 1 cup pitted medjool dates
- 1 ½ cups tigernut flour (138g)
- ⅓ cup pumpkin puree
- ¼ cup melted coconut butter*
- 1 tsp vanilla extract
- ½ tsp pumpkin spice
- ⅛ tsp salt
Topping
- ½ cup dark chocolate chips
- ¼ cup sunflower seed butter
Instructions
- Place dates in a bowl and cover with hot water so that they are fully submerged. Let the dates soak for 5 minutes to soften.
- Drain the water from the dates and place them in your food processor, along with the remaining crust ingredients. Blend, stopping every so often to scrape the sides. The crust should have a playdough-like texture.
- Firmly press the crust into a lined 11x7 inch or 8x8 inch baking dish.
- Make the topping by melting the dark chocolate chips over low heat (or in the microwave at 20-30 second intervals). Mix in the sunflower seed butter.
- Pour the topping over the crust and use a spatula to spread the topping to all edges of the pan.
- Place the bars in the fridge overnight, or for at least 4 hours to set.
- After chilling in the fridge, remove the bars from the pan and cut to desired size (I cut mine into 18 pieces.)
- Store the bars in an airtight container in the fridge for up to two weeks. Or in a baggie in the freezer for up to two months.
Notes
*Coconut butter is added for the crust texture. Since it is solid at room temperature, it helps the bars hold their structure. You can omit this ingredient if you must, but it will make the crust softer.
Livia
These are absolutely perfect Katie! I happen to have a lot of tigernut flour so can't wait to use it up for this seasonal treat! Love that you used tahini as well to accommodate everyone who's nut-free! You rock <3
Katie
Thank you so much!
Ellis
What can I sub the flax for?
Katie
Ground chia seeds should work instead, but I haven't tested that.
Patty
These are sooo amazing, delicious! I totally love them, thank you for this recipe <3