Never too much pumpkin, right? How about just one more sweet treat that is creamy, crunchy, and divine? Made with the Pumpkin Spice Shakeology, these no-bake bars are all-natural and a much better option to all the processed pumpkin treats out there. Although these bars may take some time to prepare, they will last in the refrigerator for up to 5 days. A perfect dessert for the holidays!!
Ingredients
½ cup chopped raw pecan toasted
¼ unsweetened shredded coconut toasted
4 medjool dates
1 Tbsp. + 1 tsp. extra-virgin organic coconut oil, melted
Non-stick cooking spray
1 ½ cups canned lite coconut milk
½ cup water
2 envelopes of unflavored gelatin
½ cup pumpkin puree
2 scoops Pumpkin Spice Shakeology
Instructions
- To make crust, place pecans, coconut, dates, and oil in food processor; process until well blended.
- Press pecan mixture into 8 x 8-inch baking pan that has been lightly coated with spray. Set aside.
- Place coconut milk and water in small saucepan. Sprinkle with gelatin. Allow to bloom for 5 to 10 minutes.
- Heat coconut milk mixture over medium heat for 3 to 4 minutes, or until gelatin has dissolved. Remove from heat. Allow mixture to cool to room temperature (approximately 73°F).
- Add pumpkin; whisk to blend.
- Add Shakeology; whisk to blend.
- Pour coconut milk mixture evenly over crust; cover. Refrigerate for 3 to 4 hours, or until pumpkin mixture has set.
- Cut into eight bars (approximately 2 x 2 inches).
- Serve immediately (or store in an airtight container in the refrigerator for up to 5 days).
