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!)

Pumpkin Seed dessert

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
Healthier Pumpkin Seed Chocolate Bars bite

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.

Healthier Pumpkin Seed Chocolate Bars

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

Sugar Free Truffles

Easy Chocolate Tahini Fudge

Follow me on Instagram and tag #sweetfixbaker to see all the No-bake cheesecakes you make!

Pumpkin Seed dessert
Print Recipe
5 from 3 votes

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
Prep Time30 mins
Total Time30 mins
Course: Healthier Recipes
Cuisine: American
Keyword: easy no bake chocolate bars, Healthier Pumpkin Seed Chocolate Bars, healthy chocolate dessert, Maria Corcuera, no bake chocolate bars, paleo dessert, pumpkin seed chocolate bars, pumpkin seed dessert, sweet fix baker
Servings: 13 x9 in pan
Calories: 354kcal
Author: Maria Corcuera

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 overnight
    2 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 pan
    2 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 distributed
    3 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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Maria
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones!
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