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No Bake Pumpkin Spice Energy Bars

January 25, 2015     Views 880     Grabbed 1     Grab    

No Bake Pumpkin Spice Energy Bars

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2 cups raw soaked almonds*
1 cup raw organic cashew nuts
1 1/2 cups organic Medjool dates, pitted and chopped
2 tablespoons ground flax or chia seeds
1/2 cup organic pumpkin puree**
1 tablespoon pure vanilla extract
1 teaspoon pumpkin pie spice (or a mixture of ground cinnamon, ginger, cloves and nutmeg)
Pinch of sea salt
1/3 cup unsweetened organic coconut
1/3 cup pecan pieces
½ cup dried goji berries
½ cup pumpkin seeds
A couple of tablespoons of raw coconut nectar if more sweetness is desired


Line a 8”x8” pan with parchment paper.

Combine the almonds, cashews, chopped dates, flax, pumpkin puree, vanilla extract, spice and sea salt in the bowl of a food processor. Pulse and process all the ingredients together until a coarse paste is formed. Then add the shredded coconut, pecans, goji berries and pumpkin seeds and pulse until mixed. The mixture should hold together like stiff dough.

Scoop the mixture into the lined pan and spread it out as evenly as possible. Chill the bars for at least one hour before serving. Cut into shapes as desired.

Makes eight 2” by 4” bars, or sixteen 2” squares.

*Almonds contain tannic acid and oxalates; as well as an enzyme inhibitor that can make them somewhat difficult to digest; consequently soaking them is important. This allows us to absorb the protein, fatty acids, manganese, Vitamin E, magnesium and other nutrients that almonds are so rich in. Soak your almonds in room temperature filtered water for 8-10 hours, then drain thoroughly and pat dry

**I've found that the organic pumpkin puree sold in tetra packs is great for this recipe. When you cut open the container, pour off the small amount of liquid that has separated from the puree. What remains is very dense and perfect for this recipe. If you find that your mixture is too moost(?), add a couple of tablespoons of almond meal.

Cacao Add ½ cup raw cacao nibs.
Extra spice: add 1/4 cup chopped crystallized ginger.
Copyright 2013 by Jen Hoy

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