Pumpkin Chocolate Bars (Vegan and Gluten Free)

Melissa King Healthy Brownies and Bars, Recipes

Pumpkin Chocolate Bars that are vegan, paleo and gluten free.  My favorite time of year is here!  Do you love fall too?   Pumpkin on all the things!

I am starting with these delectable pumpkin bars.  These healthy bars were inspired by this amazing recipe on Pinch of Yum.

As soon as I saw her recipe, I thought about making a pumpkin version.  It came out great!

 

pumpkin chocolate bars

Another great thing about these bars is that they contain no re-fined sugars.   They also require no cooking at all! Score!

These dessert bars are very rich and you only need a little bit to feel satisfied. I hope you enjoy them as much as I did.

Looking for more pumpkin recipes?

Pumpkin Chocolate Bars

Pumpkin Chocolate Bars

print shopping list
Prep Time 5 min Serves 18     adjust servings

Spicy pumpkin pecan crust with a layer of chocolate ganache in the middle!

Ingredients

    Pumpkin Bar

    Chocolate layer

    Instructions

    1. In a food processor , combine the pecans, pumpkin and spices until you get a coarse ground consistency. Then add in the dates and blend a little more. You may need to add a tiny bit of water for the mixture to come together.
    2. Line an 8x8 glass baking dish with parchment paper.
    3. Press 1/2 the pumpkin/pecan mixture into the pan and place it in the freezer.
    4. In a large bowl , mix all the ingredients for the chocolate.
    5. Pour the chocolate mixture over the first pumpkin layer. Freeze again for 5-10 minutes.
    6. Then press the remaining pumpkin mixture on top and place the whole thing back in the freezer for 30-35 minutes.
    7. Once chilled, cut into bars and serve. Enjoy!

    by

     

    pumpkin chocolate bars

    Subscribe
    Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!

    You may also like

    Pumpkin Coconut Fudge (Vegan and Paleo)
    5 Minute Granola Bars
    25 Nice Cream Recipes (No Ice Cream Maker Needed)
    What the Heck Do I Do With a Pomegranate?

    70 thoughts to “Pumpkin Chocolate Bars (Vegan and Gluten Free)”

        2. That was my problem, exactly. Nor did the other half of the pumpkin mixture cover the chocolate layer. I was guessing that the pan was much smaller, or the recipe was doubled. Either way, it tasted great, so yay.
          Reply
          1. Did you use the same size pan or larger? For the image, I took the 2 squares in the very middle of the pan. Maybe that is why they look so large?
            Reply
    2. Pingback: Pumpkin Chocolate Bars – My Whole Food Life | Fabulous Physiques
    3. Hi; recipe looks great - any recommendations for swapping out the maple syrup? I can't do any sugar except stevia or coconut sugar. Would applesauce work, maybe with some vanilla extract for added flavor/sweetness? Thank you!
      Reply
      2. Use dates, I like them better and instead of using coconut oil, I use 1/2 a cup of coconut cream for the chocolate layer (consistency is more pasty and holds better when when it freezes) love them this way! I personally, divide the ingredients for the pecan-pumpkin layer. Freeze the first layer, wait until its hard, then work the chocolate layer.....freeze it.......wait a while, and last, I process the second layer and put it on top of the chocolate layer. Find it better this way! Maybe extra work, but it's worth it! Enjoy!
        Reply
    6. Pingback: Pumpkin Chocolate Mousse Pie - My Whole Food Life
    7. Can you confirm the serving size? 18 servings in a 8x8 seems like a teeny tiny bite. I put the ingredients into My Fitness Pal and it's coming up as 220 calories a serving. I was hoping for 220 it'd be more than just a taste. ;-)
      Reply
    8. These are absolutely delicious! I think people might be having trouble with the thickness because in the directions it doesn't say to freeze after pouring the chocolate on. I did that and I ended up with bars that were thick like yours.
      Reply
      1. I'm so glad you liked them Mel! Yes, you are supposed to freeze the whole thing together. It does say that in the directions, but maybe it's not clear enough. :)
        Reply
    9. Ok so freeze the 1st layer, then add the chocolate and freeze, then freeze the whole thing? These look great by the way :)
      Reply
        1. My chocolate and topping all mixed together. I'm thinking it should be frozen again after chocolate before adding the topping. Hope it will taste good anyways as I'm taking to a party tomorrow. Hope it's ok to keep them in the freezer overnight.
          Reply
          1. It's totally okay to keep them in the freezer overnight. :) They need to always be stored in the freezer because the chocolate will melt at room temp.
            Reply
    10. Pingback: Happy Halloween – Kitchen Studio of Naples, Inc.
    11. Pingback: Crispy Oatmeal Date Caramel Bars - Vitamin Sunshine
    12. Pingback: 62 Plant-Based Thanksgiving Recipes. Because 61 Just Won't Cut It.
    13. Pingback: Pinterest Sweet Treat Recipes Report Card - Her Happy Balance
    14. cant wait to try these... doubled the recipe and put in a 11X11 pan with a cup of melted dark chocolate drizzled on top and broken pecans speckled throughout. so easy and I just know they will be decadent!!! going on the table for thanksgiving tomorrow :) the vegan dessert option thats gluten free as well!
      Reply
    15. Pingback: 47 of the Most Popular Vegan Recipes of 2016 - Cheftographer
    16. Pingback: Snack de calabaza, dátiles y nueces. – SolGordillo
    18. Pingback: 75 Insanely Good Sugar-Free Dessert Recipes - F Sugar Friday
    19. Pingback: 75 Insanely Good Sugar-Free Dessert Recipes - Forget Sugar Friday
    20. Really disappointed in how they turned out too. Did everything the instructions said but the chocolate layer was EXTREMELY thin. If anyone does this i suggest repeating the chocolate layer and freeze each time to get a thicker bar
      Reply

    Leave a Reply

    Your email address will not be published. Required fields are marked *