What comes to your mind when you hear pumpkin bars? Hold that thought, let me show you this pumpkin bar! Today I am sharing an unforgettable pumpkin bars recipe with you, and it is nothing you are used to. This pumpkin seed bar recipe is a no-bake (well, there is a bit optional toasting initially) and made with seeds, nuts, and dates! Think about perfect gluten-free pumpkin bars that you and your family will absolutely adore; the best part is that this bar has chocolate swirl topping, aka covered in chocolate! Can I get an AMEN?

You can choose to opt-out of the chocolate part but let me tell you, everything is perfect with chocolate! And for this very pumpkin bar, we will be using pumpkin seeds instead of pumpkin puree. In addition to pumpkin seeds, we would need sunflower seeds and coconut flakes. Also, these pumpkin bars require no added sugar; I used dates instead. I opted for Sacred Valley Pink Peruvian salt from Spice Tribe to bring all of these flavors together. This salt is authentic and always my first choice on most of my sweet/savory finishing. I also used it when I made my coconut cream parsley pesto for bacon-wrapped baby potatoes, and it was glorious!

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