Pumpkin doesn’t have a season for me!pumpkin-bars

I could eat it all year round!

These Pumpkin Bars are great anytime of year, but are especially good in the fall and holiday time.

We’re so inundated with Pumpkin Everything and not that much is healthy or even contains real pumpkin! So I thought this was the perfect recipe to share with you. Not only is it healthy (contains all natural ingredients), can be made vegan and gluten-free, but contains a good amount of real pumpkin! Yay

For your next holiday party, instead of serving Pumpkin Pie, give these healthy bars a try. And please comment below how you liked them! I’d love to have some reviews 🙂

Pumpkin Bars

1 C Medjool dates, pitted

1/1/2 C rolled oats, plus more for thickening (use gluten-free oats if needed)

1 heaping TBSP almond butter

1 TBSP almond or cashew milk

3 tsp cinnamon

2 1/8 tsp unsweetened vanilla extract, divided

2 C raw unsalted cashews, soaked in water 20 minutes, drained & rinsed

1 1/2 C pumpkin puree

1 Scoop Vanilla Shakeology (Optional)

1/2 C plus 1 TBSP pure maple syrup, divided (get local grade B or Dark if possible)

2 TBSP lemon juice

1 Can (15oz) coconut milk, chilled overnight 

Unsweetened coconut flakes and shaved dark chocolate



In a food processor, combine dates, oats, almond butter, almond milk, 1 tsp each cinnamon and vanilla, and a pinch of salt.

Process until mixture forms a ball, adding up to 1/4 C more oats if sticky.

Transfer to 9″x13″ baking dish lined with parchment paper, pressing to cover bottom of dish evenly. Rinse food processor, then puree cashews on low until smooth and creamy, about 6 minutes.

Add pumpkin, Optional Shakeology, 1/2 C maple syrup, lemon juice, remaining 2 tsp cinnamon, 1 tsp vanilla, and a pinch of salt.

Process until soft and creamy, 2-3 min.

Using a spatula, spread filling evenly over crust. Freeze at least 2 hours.

Shortly before serving, spoon coconut solids and cream into a bowl, discarding watery liquid.

Add remaining 1 TBSP maple syrup and 1/8 tsp vanilla.

Beat with a whisk until smooth and creamy. Remove bars from freezer and let thaw a few minutes before cutting.

Top each bar with whipped coconut cream, coconut flakes and chocolate


Original Recipe taken from Self Magazine November 2016 edition


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Jen Leppert is a Full time Mom, Wife, Mountain Girl and fitness coach who works with clients to help them reach their goals. Jen struggled with back pain, boring exercises, and plateaus in her progress for years until she discovered the solution that helped her lose over 30 pounds, over 2 pants sizes and keep it off . Whether you need to lose a lot of weight or a little, or need a way to get out of your rut, or if you want to make an income helping others reach their goals, Jen will help you get the results that you deserve. It is never too late to start. – Click Here to get started!