Pumpkin Protein Bars With Coconut Cream

With a pecan crumble crust and pumpkin puree cheesecake batter, you just can't beat these delicious pumpkin protein bars! The perfect no-bake dessert!

No melted butter, no eggs, no cream cheese, and sugar. Just simple, healthy wholesome ingredients that make these cheesecake bars a healthier option without sacrificing any delicious flavor.

These beautiful pumpkin bars taste like pumpkin pie, but with half the effort. The best part about these bars is that they are easier to put together than traditional pie. The pecan pie base is made in just minutes in a food processor and the pumpkin filling comes together in no time.

Serve with fluffy coconut whipped cream for a decadent touch and sprinkled pumpkin spice on top!

Makes a stunning dessert option for a party or special occasion.

How else to enjoy these pumpkin bars:

As an anytime snack or yummy dessert

Crumbled on a yogurt bowl for a more filling breakfast

On the go as part of a packed lunch

Crumbled on your oatmeal for a flavor boost!

Course Dessert, Snack

Servings 16

Ingredients

Base Crust

• 2 cups pecans, or almonds orwalnuts
• 1 cup dates, soaked at least 30 minutes and drained
• 1/2 cup oats, instant or quick
• 1/2 cup desiccated coconut
• 1 teaspoon pumpkin pie spice

Pumpkin Filling

• 2 cups cashews, soaked for 3+ hours and drained
• 1 13.5 oz coconut cream or milk, full fat (solid part only) *see note below
• 1 cup pumpkin puree (cooked, mashed pumpkin)
• 1/2 cup honey or maple syrup
• 1/4 cup coconut oil, melted
• 1/2 cup protein powder, plain or vanilla (optional)
• 2 teaspoons vanilla extract
• 2 teaspoons pumpkin pie spice

Topping

• Coconut whipped cream - store bought or recipe link below in notes

Instructions

Base Crust

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place pecans and coconut into a food processer and process until broken down and crumbly. Add dates, oats, and pumpkin pie spice and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your pumpkin bar base.

  Press the base mixture into the bottom of your pan or dish evenly with a spatula or back of a spoon. Refrigerate while you prepare the pumpkin filling.

Pumpkin Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, pumpkin puree, coconut oil, honey, vanilla extract, protein powder and pumpkin pie spice into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrape the sides and continue to blend until very smooth.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

  Freeze the pumpkin bars for a minimum of 2 hours (or overnight) before slicing.

   Remove from the freezer and grab the edges of the parchment paper and pull it out of the baking dish. Remove the parchment paper from the crust and place the cheesecake on a cutting board. Use a sharp knife to cut the cheesecake into 16 squares (or your preferred size).

  Unless you are serving right away, place the squares on a baking sheet and place back in the freezer for 5 minutes. Transfer to a freezer safe container and keep frozen until ready to serve.

  Serve with coconut whipped cream and more pumpkin pie spice.

Notes

Here is the recipe for homemade whipped coconut cream:  Coconut Cream

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites