Pumpkin Pecan Date Bars

New pumpkin recipe for you.  One can never have too many pumpkin recipes, right?  This time I am sharing some Pumpkin Pecan Date Bars.  I have been meaning to make pecan bars for some time now, and since pumpkin and pecan go so well together, I thought these were in order.  I used my Pumpkin Raspberry Oat Bars as inspiration for these.

Pumpkin Pecan Date Bars - My Whole Food Life

These healthy bars are vegan and gluten free.  You can whip them up in no time at all.

Pumpkin Pecan Date Bars

Pumpkin Pecan Date Bars
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Ingredients

Instructions

  1. Drain the dates and add them to a food processor with the pecans and maple syrup. Blend until smooth.
  2. Preheat oven to 350.
  3. In one bowl , mix the dry ingredients together.
  4. In another bowl , add the pumpkin, flax eggs, almond milk and oil. Mix well.
  5. Add the dry ingredients to the wet and mix just until combined. I did this by hand with a spatula.
  6. Line an 8x8 glass dish with parchment paper leaving enough coming out the sides.
  7. Press 1/2 the mixture into the bottom of the baking dish.
  8. Spread the pecan/date mixture on the mixture
  9. Lastly, add the remaining crumb mixture to the top.
  10. Bake for 25 minutes.
  11. Let the bars completely cool before removing them from the baking dish.
  12. I cut mine into bars with a pizza cutter.
  13. Keep these bars stored in the fridge. They should last a couple weeks. Enjoy!
http://mywholefoodlife.com/2015/10/23/pumpkin-pecan-date-bars/

Pumpkin Pecan Date Bars - My Whole Food Life P

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22 thoughts on “Pumpkin Pecan Date Bars

    1. I subbed all the sugar for honey. The maple syrup and the coconut sugar. Equal parts subbed for honey. I do that often with Melissa’s recipes and they always turn out great! 🙂

  1. Hi! Recipe sounds great, If I use chopped dates instead of whole, how much would be equivalent to the 10 Medjool dates and should the chopped dates still be soaked in water? Thanks!

    1. Coconut flour is not an easy sub. It sucks up tons of moisture and you often need lots of eggs to bake with it. It’s best use it in recipes that call for it specifically.

      1. Thanks for the comment about not using coconut flour; I was about to try using coconut flour for the recipe. Do you have an alternate for oat flour, if it’s not available?

        1. You can grind up rolled oats for oat flour. 🙂 If you can’t do that, then gluten free all purpose should work well.

  2. It seems like there are two ingredients missing at the bottom and I assume those are for the crumb topping. Can you please let me know what you use to make the crumb topping?

    Thank you!

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