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No-Bake Pumpkin Spice Superfood Bars Recipe
Made with wholesome oats, nuts, pumpkin, and nutrient-rich superfoods, these no-bake bars are a delicious way to enjoy the cozy flavors of fall. Topped with a creamy cashew cream cheese icing and a sprinkle of pumpkin pie spice, they're the perfect make-ahead treat for a nourishing snack or seasonal sweet.
INGREDIENTS
The Bars: |
DIRECTIONS
Prep: Boil the cashews for the icing in enough water to cover them until super soft, about 12-15 minutes, then drain. Toast the oats and pecans on a sheet pan at 350°F for about 8 minutes, then let cool. Line an 8x8 pan or a standard loaf pan (about 9x5) with parchment. The 8x8 pan makes thinner bars, while the loaf pan makes thicker bars. Storage: Keep the bars in an airtight container with parchment between layers. They'll keep in the freezer for up to 3 months or in the fridge for up to 5 days. Let a frozen bar sit for 5 to 10 minutes before eating. |
Ingredients
1 1/2 cups Medjool dates, pitted, packed
1 1/2 cups rolled oats, toasted
1 cup pecans or walnuts, toasted
1/4 cup pumpkin puree
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1/4 cup Navitas Organics Hemp Seeds
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3 Tbsp. Navitas Organics Chia Seeds
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2 tsp. Navitas Organics Maca Powder, (up to 1 Tbsp., to taste)
3 Tbsp. almond butter or cashew butter
1 Tbsp. pumpkin pie spice
1 tsp. vanilla extract
1/4 tsp. sea salt
2 to 4 Tbsp. almond flour, only if needed
1 cup raw cashews
1/4 cup coconut cream, (the solid part at the top of a chilled can)
3 Tbsp. maple syrup
Sprinkle of pumpkin pie spice
1 tsp. lemon juice
1 tsp. vanilla extract
Directions
Prep: Boil the cashews for the icing in enough water to cover them until super soft, about 12-15 minutes, then drain. Toast the oats and pecans on a sheet pan at 350°F for about 8 minutes, then let cool. Line an 8x8 pan or a standard loaf pan (about 9x5) with parchment. The 8x8 pan makes thinner bars, while the loaf pan makes thicker bars.
Soak the dates: Soak the dates in hot water for about 5 minutes. Drain completely and pat dry.
Make the base: Pulse the oats and pecans in a food processor until coarsely chopped, leaving some texture. Add the dates, pumpkin, nut butter, pumpkin pie spice, vanilla, and salt. Pulse until the mixture sticks together when pinched.
Add the superfoods: Add the hemp seeds, chia seeds, and maca, and pulse just a few times to mix. If the mixture feels sticky or wet, add almond flour a tablespoon at a time.
Press: Press the mixture firmly and evenly into the prepared pan. Freeze for 30 minutes while you make the icing.
Make the icing: Blend all icing ingredients in a high-speed blender until completely smooth, scraping down the sides as needed. Add a splash more coconut cream if it's too thick to blend.
Ice and set: Spread the icing evenly over the bars. Freeze for 2 to 3 hours, or until firm. If using a loaf pan, allow the full 3 hours since the bars are thicker.
Slice: Let the pan sit for 5 to 10 minutes, then lift out the bars and slice with a warm knife.
Storage: Keep the bars in an airtight container with parchment between layers. They'll keep in the freezer for up to 3 months or in the fridge for up to 5 days. Let a frozen bar sit for 5 to 10 minutes before eating.