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These healthy pumpkin bars made with pumpkin seeds, sunflower seeds, coconut flakes, dates, pink salt, and then topped with a chocolate swirl will make your day. These bars are gluten-free, grain-free, and refined sugar-free, as well as a no-bake! Make sure to make these pumpkin bars during thanksgiving and other occasions! Serve pumpkin (seed) bars as healthy snacks, dessert; make a lot, and freeze the remaining. #Pumpkin #Pumpkinbars #pumpkinseeds #sugarfree #grainfree #glutenfree #pumpkinrecipes

Pumpkin Seed Bars with Chocolate Swirl Topping


Description

These healthy pumpkin seed bars made with pumpkin seeds, sunflower seeds, coconut flakes, dates, pink salt, and then topped with a chocolate swirl will make your day. These bars are gluten-free, grain-free, and sugar-free, as well as a no-bake! Make sure to make these pumpkin bars during thanksgiving and other occasions! Serve this pumpkin (seed) bars as healthy snacks, dessert; make a lot, and freeze the remaining.


Ingredients

Scale

½ cup of  Pumpkin seeds/Pepitas (Raw and Shelled)

½ cup of sunflower seeds (Raw and shelled)

½ cup of coconut flakes (you can use unsweetened)

½ teaspoon of Sacred Valley Pink Peruvian Salt from Spice Tribe

8 Medjool Dates

½ cup White chocolate

½ cup of Semi-sweet chocolate (any brand works)

2 teaspoons of coconut oil (optional. For melting the chocolate; one teaspoon each)


Instructions

  1. Soak the dates in hot water to soften; if possible, soak overnight. Pit, and set aside.
  2. Preheat oven to 350.
  3. place parchment on a baking sheet; lay the pumpkin seeds, sunflower seeds, and coconut flakes on it. Toast for 7 – 9 minutes until lightly toasted. Remove and allow cooling.
  4. Place the dates in the food processor, blend until almost smooth, then add the toasted seeds, nut, and salt. Process until barely smooth; textures are great for this recipe.
  5. Press the mixture onto the bottom of a 9×9 parchment-lined baking pan using a spatula or your hands (while wearing gloves).
  6. Melt the chocolate separately. If using the microwave, melt at 10 seconds intervals and not more than 30 seconds.
  7. Drop spoonfuls of melted semi-sweet chocolate over the bars, repeat for melted white chocolate; use a skewer or knife to cut through the melted chocolate, making a swirl. Allow to set; 5 minutes in the freezer or up to 15 minutes (or up to 1 hour) in the refrigerator. I am usually impatient, so I always go the freezer route but do not allow this to freeze.
  8. Gently pull with the parchment paper, place on a cutting board, and cut into bars; this made nine pumpkin seed bars. Sprinkle a little Sacred Valley Pink Peruvian salt, and enjoy!

Notes

Keep an eye on the seeds and nut when toasting them

Use seeds you know, and love – check the variations to see so many ways you can enjoy this pumpkin seed bar!

  • Prep Time: 20 minutes
  • Category: Snacks
  • Method: Food processor
  • Cuisine: International

Keywords: Pumpkin, Pumpkin bars, pumpkin seeds sugar-free snacks, grain free, gluten free pumpkin recipes

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