These no-bake pumpkin bars are a healthy sweet treat you won’t want to stop eating. This fall staple is sweet, creamy & tastes of pumpkin. The bars are toddler and kid friendly, too!
These bars are probably my favorite fall snack I have made. They’re a sweet treat on the healthier side; containing healthy fats, fiber and potassium. The pumpkin is not overpowering but is just enough of a yummy flavor in this recipe & the texture of these bars keeps giving. For more of my healthier fall treats, try my Pumpkin Peanut Butter Balls and my Pumpkin Yogurt Pops.
These bars are so easy to make I will make them with my toddler! They’re freezer-friendly and keep well in the fridge. I hope you love this recipe as much and my family and I do!
Ingredients
Cashew Butter – I like using cashew butter for the mild taste. If you don’t have cashew butter, try almond or peanut butter!
Pumpkin Puree
Maple Syrup – maple syrup is best to use for fall flavor
Rolled Oats (pulsed into oat flour ) – you can also just use store bought oat flour
Pumpkin Pie Spice – for more fall flavor
Chocolate Chips – chocolate of your choice
For Littles
These treats are a healthier sweet that are good for and fun for your toddler to eat! You can give these to your littles 18 months +!
How To
Combine the wet ingredients and then fold in the dry and flatten into a loaf pan. Melt the chocolate and cashew butter and pour over the pumpkin mixture. Spread evenly
Freeze until set. Enjoy!:)
No-Bake Pumpkin Bars
Ingredients
- 1/2 cup cashew butter
- 1/4 cup pumpkin puree
- 3 tablespoons maple syrup
- 1 heaping cup rolled oats
- 1 teaspoon pumpkin pie spice
- 1/2 cup chocolate chips
- Additional tablespoon of cashew butter (to melt with the chocolate)
Instructions
- Line a 9×6 loaf pan with parchment paper and set aside. Pulse your rolled oats in a smaller blender or food processor until a flour-like consistency is formed and set aside
- In a medium sized bowl, combine the cashew butter, pumpkin puree and maple syrup. Mix until combined. Then add in your pulsed oat flour and pumpkin pie spice and mix until combined and flour is completely pressed into the mixture (you may have to use your hands)
- Press the mixture into the loaf pan until even. Then melt your chocolate and additional cashew butter together and pour over the pumpkin mixture. Spread with a rubber spatula until the chocolate completely covers the pumpkin mixture
- Place in the freezer for 15 minutes or until the chocolate on top is completely set. Cut into 8 squares. Serve!:) You can refrigerate in an airtight container for up to 4 days or in the freezer for up to 3 months. Enjoy!:)
