Coconut Love Pumpkin Pie Bars


I am excited to share this recipe with you all, and just in time for Thanksgiving! These make a great dessert bar for those who are on special diets such as GAPS, SCD, Paleo, GFCFSF, etc. They are also egg and nut free. They are very easy to mix up because they require no heat! And they are very easy to customize so they can be sweeter or less “cakey.” I love them as-is. My mom prefers hers less cake-like.

Coconut Love Pumpkin Pie Bars

Coconut Love Pumpkin Pie Bars Recipe

Ingredients
1 Cup Pumpkin Puree (approximately 8oz, or 1/2 of a 15oz can)
1 Cup unsweetened shredded coconut flakes
2 heaping tablespoons sweet raw honey
4 heaping tablespoons coconut butter
1/2 tsp vanilla
1/4-1/2 tsp pumpkin pie spice

Instructions
1. In a bowl, put 1 cup pumpkin puree.

2. Add the honey, coconut butter, and vanilla, and mix well.

3. Add 1/4 tsp pumpkin pie spice and taste. If it doesn’t taste the way you desire it to, add more honey and pumpkin pie spice slowly until it does.

4. The coconut butter/oil controls how hard these bars will be, right now it will be hard enough to cut formed bars, but the texture will be cakey. Add more coconut butter if you think you’ll need it, or wait until your next batch…you will want more!

5. Add the shredded coconut flakes and mix very well. Press into a square pan or pie dish and refrigerate for a couple hours.

6. Cut into bars and enjoy! Don’t forget to let me know what you think of these, especially if you made any great modifications!

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38 comments

    • Jo says:

      Other nut butters should work (but would change the taste and may still require a little coconut oil for firmness). You could also just use coconut oil but they will be firmer, the coconut butter gives a softer texture. Hope that helps! :)

  1. Ana says:

    I have coconut oil, almond butter and local pastured butter. Which one would work best as a replacement for the coconut butter? I do have tons of shredded coconut but not a high speed enough blender :/

    • Jo says:

      The almond butter would be closest to the “feel” of the coconut butter. Just test if you like the taste of pumpkin with almond butter first–some people love it! But it’s definitely different from coconut :)

    • Jo says:

      1 cup pumpkin = 12.8 net carbs
      1 cup shredded coconut = 5.2 net carbs
      4 tbsp coconut butter = approximately 2 net carbs
      2 tbsp honey = 34.6 net carbs** (I could not find info for raw honey, but it is said to be less).

      Depending on how many carbs you’re allowed, you may also reduce or substitute the honey with stevia (find a good source!) or grade b maple syrup, which I believe is less. And, don’t eat it all at the same time 😉

  2. Dawn Varnes says:

    I used Nikki’s pumpkin spiced donut coconut butter and Nikki’s vanilla cake batter coconut butter…next time I will put more coconut butter like you suggested! I have made them into small balls and rolled them in shredded coconut and walnuts and have them in the freezer so when I need a fix they are waiting for me! Great recipe thank you! Next time I will try these with Nikki’s honey pecan pie coc. butter with pecans….yummm (No I am not a rep for Nikki’s, but got to say her products ROCK!). Thank you for this easy recipe…hit the spot!

  3. Gracie says:

    Thank you for a great recipe! My kids are on GAPS and one can’t have eggs, and 2 can’t have nuts, so finally a recipe they all can enjoy (and me too !)

  4. Jenny says:

    Just made this. I used almond butter as I haven’t been able to find coconut butter. I also added in some “Enjoy Life” chocolate chips. It definitely wouldn’t qualify as bars, which I figured would be the case. It was more of a pumpkin pudding type dish. I used it as a spread on a rice cake and it was yummy! Next time I may add coconut oil to see if I can get the result of bars, or I may just do the same thing as this time as the result was tasty.

    • Jo says:

      Glad it was tasty! Thanks for letting me know the result–I can’t wait to try it :) And yes, a couple tablespoons of coconut oil should help them stay together (while cold, of course!).

  5. Cathy Fitzpatrick says:

    Love, love, love. I had a jar of coconut butter and had no idea what to do with it, and I was looking for a healthier pumpkin dessert. Ta-da, your recipe to the rescue. Almost too good. I keep sneaking back for more. I am brining these to our Thanksgiving potluck, however I will make them into balls and roll in more coconut. Super yum!

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