RAW PUMPKIN BARS


I’m on a huge pumpkin kick lately (how can you not be?!) and wanted to try to make a bite-sized dessert that’s made of REAL ingredients. My raw pumpkin bars recipe is great because it has minimal ingredients and is so easy to make! Each bar tastes like a bite of pumpkin pie, but leaves out the added sugar, gluten, and dairy that a normal pumpkin pie has. These are perfect for a seasonal party or for dessert with friends & family!


Here’s what you’ll need:

  • 1 10oz bag Purely Elizabeth maple almond butter granola
  • 1/2 cup coconut oil, melted
  • 2 cups pumpkin puree
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp salt 
  • 3/4 cups coconut whipped cream (optional)

Preheat oven to 325 degrees. Line a 9×9 cake pan with parchment. Using a food processor or blender, pulse the granola until course but not fully blended. Mix in the melted coconut oil and pulse a few more times.

Spread the granola and coconut oil mixture onto the bottom of the pan evenly, pressing down throughout.

Using the same processor or blender, add in the pumpkin puree, maple syrup, eggs, pumpkin pie spice, cinnamon and salt. Blend until completely smooth.

Pour the pumpkin mixture over the granola and spread evenly. Top with a sprinkle of cinnamon. Bake for 40-50 minutes, or until the pumpkin is slightly browned and stiffening.

Let cool and cut into squares. Top with 1/2 tbsp of coconut whipped cream. Keep refrigerated or freeze and eat later!


RAW PUMPKIN BARS


Ingredients: 

  • 1 10oz bag Purely Elizabeth maple almond butter granola
  • 1/2 cup coconut oil, melted
  • 2 cups pumpkin puree
  • 1/2 cup maple syrup
  • 2 eggs
  • 1 tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp salt 
  • 3/4 cups coconut whipped cream (optional) 

Instructions: 

  1. Preheat oven to 325 degrees. Line a 9×9 cake pan with parchment.
  2. Using a food processor or blender, pulse the granola until course but not fully blended. Mix in the melted coconut oil and pulse a few more times. 
  3. Spread the granola and coconut oil mixture onto the bottom of the pan evenly, pressing down throughout. 
  4. Using the same processor or blender, add in the pumpkin puree, maple syrup, eggs, pumpkin pie spice, cinnamon and salt. Blend until completely smooth. 
  5. Pour the pumpkin mixture over the granola and spread evenly. Top with a sprinkle of cinnamon. 
  6. Bake for 40-50 minutes, or until the pumpkin is slightly browned and stiffening. 
  7. Let cool and cut into squares. Top with 1/2 tbsp of coconut whipped cream. Keep refrigerated or freeze and eat later!