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.
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:
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
2Cupsunsweetened coconut creamaround 2 cans; without the water
1Cuppaleo friendlysemi-sweet chocolate chips
Crust:
2Cupspecans
1 1/2Cupsdatespitted
1 1/2Cupunsweetened shredded coconut
2Tablespoonscoconut oil
1/2teaspoonsea salt
Chocolate Filling:
3Cupspaleo friendly semi-sweet chocolate
3/4Cupunsweetened coconut creamaround 1 can of coconut cream; without the water
1/4teaspoonsaltomit if pumpkin seeds are salted
2Cupspumpkin 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
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
Sweet Fix Baker is a baking blog full of sweet recipes, including indulgent and healthier ones! Click here to read more about me, or contact me here if you want to send me a quick message.