Pumpkin Seed Chocolate Bars

5 from 7 votes

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

Total Time4 30

Servings: 12 bars

Author: Maria Corcuera

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

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 (170 g) unsweetened coconut cream, 1 Cup (180 g) paleo friendly

Line the bottom and sides of a 9x13 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 (198 g) pecans, 1 1/2 Cups (220.5 g) dates, 1 1/2 Cup (139.5 g) unsweetened shredded coconut, 2 Tablespoons coconut oil, 1/2 teaspoon (0.5 teaspoon) sea salt

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 (525 g) paleo friendly semi-sweet chocolate, 3/4 Cup (63.8 g) unsweetened coconut cream, 1/4 teaspoon (0.3 teaspoon) salt, 2 Cups (128 g) pumpkin seeds
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 bars
Cut in even sized squares and enjoy!
* Keep refrigerated

Expert Tips

Let the chocolate mixture cool slightly before pouring it over the crust so it doesn’t soften the base too much.
Press the crust firmly into the pan so the bars hold together when sliced.
Make sure the filling is fully set before adding the frosting to keep clean layers.
Use a sharp knife and wipe it between cuts for neat squares.
Keep the bars chilled until ready to serve so the texture stays firm and easy to handle.
A small sprinkle of sea salt right before serving helps bring out the chocolate flavor.

Store them in an airtight container in the refrigerator. They will stay fresh for up to 5 days.

Yes, these bars are perfect to make ahead. Prepare them the day before and keep them chilled until serving.

Yes, you can freeze them in a sealed container for up to 2 months. Let them thaw in the fridge before eating.

Yes, you can leave it out and enjoy them as a simple chocolate pumpkin seed bark-style dessert.

Yes, the sweetness comes from the dates and chocolate, so there’s no added sugar needed.