Healthier Pumpkin Seed Chocolate Bars
These No-bake Healthier Pumpkin Seed Chocolate bars are a chocolate lover’s dream, with a sweet and salty crust, a crunchy dark chocolate filling and a creamy and fluffy frosting.
They’re refined sugar free, gluten free, vegan and dairy free! (You’re welcome!)
Ingredients used for these Pumpkin Seed Chocolate Bars
The chocolate used for this recipe is Paleo friendly; I like using Lilys Sweets (not an Ad!) but feel free to use any dairy free, sugar free chocolate of your choice.
- Coconut cream. Unsweetened (I used canned Coconut cream, can be bought in any supermarket)
- Semi-sweet chocolate chips. Paleo friendly
- Pecans. Natural, no sugar added
- Dates. Pitted and unsweetened
- Shredded coconut. Unsweetened
- Coconut oil. I used organic coconut oil
- Sea salt. To enhance the flavors
- Pumpkin seeds. For the chocolate filling
How to make Chocolate Pumpkin Seed Bars with how-to Photos
In general, these bars are super easy, but need a bit of planning ahead of time; you can make them, refrigerate overnight -or 4 hours- and finish the next day.
For the first part of the frosting, combine over a medium-sized sauce pan in low heat, Chocolate chips and coconut cream until chocolate and cream are completely melted. Cover and refrigerate for 4 hours or overnight
Second, line the bottom and sides of a 9×13 in pan with parchment paper. Blend all of the crust ingredients in a food processor and press on the bottom of the prepared pan
Combine over a medium-sized sauce pan in low heat, Chocolate chips, coconut cream and salt until chocolate and cream are completely melted. Mix in pumpkin seeds until evenly distributed
Pour mixture on top of prepared crust, cover and refrigerate for 4 hours or overnight
Whip refrigerated frosting mixture in medium-high speed until light and fluffy, around 1 minute. Spread on top of bars.
Cut in even sized squares and enjoy! Keep refrigerated.
How to store
These bars are better kept refrigerated and in an air tight container.
These will taste better the first 3 days after they’re made.
I can’t find Paleo Chocolate! what should I do?
In the event that you are not able to find paleo chocolate, then you can simply substitute it for any type of chocolate you like, as long as it’s semi sweet to keep the same sweetness and deep chocolate flavor.
Just keep in mind that because you added a chocolate with dairy and sugar, these bars will no longer be paleo, dairy free, refined sugar free and vegan.
What can I use instead of pumpkin seeds?
Any seed you like! I’ve made these with hazelnuts, and they tasted amazing! but you can substitute for almonds, walnuts, pine nuts or any other nut of your choice.
Click here for more Healthier Dessert Recipes, or follow the links below to see some of my favorites:
Chocolate Almond Butter recipe
Chocolate Banana Marbled Bread
Follow me on Instagram and tag #sweetfixbaker to see all the No-bake cheesecakes you make!
Pumpkin Seed Chocolate Bars
These No-bake bars are a chocolate lover's dream, with a sweet and salty crust, a crunchy dark chocolate filling and a creamy and fluffy frosting.They're refined sugar free, gluten free and dairy free
Servings: 13 x9 in pan
Calories: 354kcal
Ingredients
Frosting
- 2 Cups unsweetened coconut cream around 2 cans; without the water
- 1 Cup paleo friendly semi-sweet chocolate chips
Crust:
- 2 Cups pecans
- 1 1/2 Cups dates pitted
- 1 1/2 Cup unsweetened shredded coconut
- 2 Tablespoons coconut oil
- 1/2 teaspoon sea salt
Chocolate Filling:
- 3 Cups paleo friendly semi-sweet chocolate
- 3/4 Cup unsweetened coconut cream around 1 can of coconut cream; without the water
- 1/4 teaspoon salt omit if pumpkin seeds are salted
- 2 Cups pumpkin seeds
Instructions
Frosting:
- Over a medium-sized sauce pan in low heat, combine Chocolate chips and coconut cream until chocolate and cream are completely melted. Cover and refrigerate for 4 hours or overnight2 Cups unsweetened coconut cream, 1 Cup paleo friendly
Crust:
- Line the bottom and sides of a 9×13 in pan with parchment paper. Blend all of the crust ingredients in a food processor and press on the bottom of the prepared pan2 Cups pecans, 1 1/2 Cups dates, 1 1/2 Cup unsweetened shredded coconut, 2 Tablespoons coconut oil, 1/2 teaspoon sea salt
Dark Chocolate Filling:
- Over a medium-sized sauce pan in low heat, combine Chocolate chips, coconut cream and salt until chocolate and cream are completely melted. Mix in pumpkin seeds until evenly distributed3 Cups paleo friendly semi-sweet chocolate, 3/4 Cup unsweetened coconut cream, 1/4 teaspoon salt, 2 Cups pumpkin seeds
- Pour mixture on top of prepared crust, cover and refrigerate for 4 hours or overnight
To assemble:
- Whip refrigerated frosting mixture in medium-high speed until light and fluffy, around 1 minute. Spread on top bars
- Cut in even sized squares and enjoy!
- * Keep refrigerated
Nutrition
Serving: 1g | Calories: 354kcal | Carbohydrates: 33g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 10g | Cholesterol: 3mg | Sodium: 76mg | Fiber: 6g | Sugar: 23g
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