I am definetly a savory kind of girl. As you will notice, with the bulk of my recipes on this website so far, I rarely choose anything sweet, except for an occasional bite of something decadent with my morning coffee.
With that said, I do love the flavor of pumpkin-spiced anything, and I really don’t understand why we tend to wait until the holiday season to enjoy it. And yes, I’ve been known to make my pumpkin scones in the middle of summer. But in the spirit of pumpkin-spice being in its prime season, I want to give you one of my favs.
These no-bake bars come together pretty quickly and will satisfy every sweet tooth out there.
no-bake pumpkin squares
Yield 9 squares
- 12 graham crackers, crushed into crumbles
- 1/3 cup coconut oil, melted
- 1 1/2 tablespoon maple syrup
- 8 medjool dates, seed removed and soaked for up to an hour
- 1 15-oz can pumpkin pie filling
- 1 cup cashew butter
- 3 1/2 tablespoons coconut oil, melted
- 1 teaspoon pumpkin spice
- 1/4 teaspoon cardomom
- 1/4 teaspoon cinnamon
- 1/2 teaspoon good quality vanilla NIELSEN MASSEY EXTRACT VNLA
- 1/8 teaspoon sea salt
COCONUT WHIP TOPPING
- 1 14-oz can full fat coconut cream
- 1/4 cup organic powdered sugar (check label to make sure it's vegan)
- 1/2 teaspoon vanilla extract
- LINE. Line a 10x10 pan with parchment paper - trust me you're going to thank me for this!
- CRUSH. Crush graham crackers by placing them in a zip lock bag and rolling with a rolling pin across on a hard surface until they become crumbs.
- MIX. In a mixing bowl combine graham crackers, coconut oil, and maple syrup and mix well until the mixture starts to form small clumps.
- PRESS. Press the mixture into the parchment lined baking pan with a flat spatula or the bottom of a small ramekin and place in freezer for 10-15 minutes.
- COMBINE. In a food processor, add the soaked dates and coconut oil and blend for a few minutes until the dates start to break down and or make a sauce-like mixture. Then add the remaining ingredients to food processor and blend for another minute to combine. If there are still pieces of dates visible, give it another blend.
- SPREAD. Once the crust is set remove from freezer and spread the filling over the crust and even it out to make a nice smooth layer.
- REFRIGERATE. Place pan in the refrigerator for a minimum of two hours to set, overnight is best.
- CUT. After the bars have set. Remove from pan by lifting the parchment paper out of the pan and place on a cutting board, then cut the filling into 9 squares.
- SERVE. Top individual squares with coconut whip and a sprinkle of pumpkin spice, then serve and enjoy!
- CHILL. Place can of coconut cream in the refrigerator overnight. The next day, chill a mixing bowl for 10-15 minutes before making the whip.
- REMOVE. Remove coconut cream from the refrigerator, being careful not to shake it. Open the top, keeping the can level, and remove the thick layer of coconut cream. Discard the liquid at the bottom of can.
- HAND MIXER. Place hardened cream in the chilled mixing bowl and beat with a hand mixer for 30 seconds or until it becomes creamy.
- ADD. Add the vanilla and powdered sugar and beat for another minute until its becomes creamy and smooth.
- TASTE. Add sweetener, if needed, and serve immediately or refrigerate. It will harden in the refrigerator, the longer it's chilled, and will keep for up to 1-2 weeks.
- TOP. Place whip into cake decorating bag with tip of choice and squeeze a dollop on top of each square. Sprinkle with additional pumpkin spice or all spice, if desired.
- SERVE. Serve immediately and enjoy!
- SERVE COLD. Bars are best served cold, immediately out of the refrigerator. They become solidified from the cold coconut oil hardening. If they set out for awhile they will start to soften.
- TIME SAVER. Want to save time? I just saw that Trader Joe's came out with premade Coconut whip topping.