It is that time of the year again – pumpkin everything! But why does it have to be that way? I love pumpkin but some how I don’t seem to bake with pumpkin until October. How about you? I promised myself that this coming year is going to be different.

Enjoy these delicious easy no-bake vegan pumpkin bars.  They are naturally sweetened and not laden with processed sugar or gluten, and have all the flavors of the holidays.  Leave a comment below if this is a thumbs up recipe.

No Bake Vegan Pumpkin Bars Recipe

Crust Ingredients:

• 6 Medjool dates (pitted)
• 1 cup pecans
• a pinch of cinnamon

Directions:

Pulse all ingredients in a food processor until mixed and is a small crumbled consistency. Press crumble into an 8×8 dish lined with parchment paper. Set aside.

Filling Ingredients:

• 1 cup organic pumpkin puree (just pure pumpkin, not pie filling)
• 1 cup raw cashews (soaked in water for 2 hours)
• 1/2 cup coconut oil (melted)
• 1/4 cup water
• 10 medjool dates (pitted)
• 2 teaspoons pure vanilla extract
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Directions:

1. Blend all ingredients in a blender until smooth and creamy.
2. Spread the mixture on top of the crust.
3. Put in the freezer for 3 hours.
4. Cut and serve frozen, using a warm knife.

Let the holidays begin!