Pumpkin and coffee just seem to work together, don’t they? Blended up with dates, coconut and pumpkin pie spice in no-bake Coconut Pumpkin Spice Latte Energy Bars? Ya, they’re going to be just fine together. More than fine, in fact. These delicious and simple bars are full of pumpkin spice latte flavour but instead of sugar-laden syrups they’re naturally sweetened with dates and made with just a handful of wholesome ingredients.
Pumpkin All the Time?
Who thinks pumpkin should be reserved for Fall recipes only? How did it get stuck with just one season anyways? It’s such a delicious and healthy food! It’s loaded with vitamins and minerals, is very low in calories and is so easy to use in both sweet and savoury recipes. I love pumpkin year round and always keep a few cans in my pantry for pumpkin cravings. If you stock pure pumpkin puree in your pantry, you’ll always be ready to make these pumpkin recipes:
- Pumpkin Spice Latte Smoothie
- Vegan Pumpkin Fudge
- Pumpkin Pecan Balls
- Healthy Pumpkin Oat Cookies
- Vegan Penne with Pumpkin Cream Sauce
- Mason Jar Gifts: Pumpkin Spice Latte Granola
I’ll admit pumpkin is extra delicious in the Fall but that doesn’t mean you can’t enjoy it year round, does it? What do you think? Pumpkin year round, yes or no?
Best Canned Pumpkin
As for canned pumpkin puree, I highly recommend Farmers Market Organic Pumpkin for the best quality. I’ve tried quite a few canned pumpkins and it has, by far, the best taste, colour and texture. It’s slightly sweet, a beautiful bright orange and so rich and smooth. I can usually find it on sale but either way it’s always worth the extra dollar or two.
Coconut Pumpkin Spice Latte Energy Bars
Why you should make these bars:
- naturally sweetened
- high in antioxidants, vitamins and minerals
- only 6 ingredients needed plus spices
- amazing pumpkin spice latte flavour! duh.
Those are some pretty decent reasons to bust out the food processor and make these bars, aren’t they? Also…You only need about 5 minutes to prep them. The only hard part is waiting while they set in the freezer. UGH. Life is tough, ya know?
K, I’m keeping it short today. Here’s the recipe. I hope you enjoy these.
Don’t forget to share on social so I can see your creations!! Tag me @runningonrealfood and use #runningonrealfood so I can check it out.Print
- 1 1/2 cups (225 g) raw almonds
- 1 1/2 cups (350 g) packed, soft pitted dates
- 1 1/2 cups (140 g) unsweetened shredded coconut
- 1/2 cup (45 g) ground coffee
- 1 scoop (30 g) vegan vanilla protein powder
- 2/3 cup (150 g) pure pumpkin puree
- 1 tbsp pumpkin pie spice (or 2 tsp cinnamon, 1/2 ginger, 1/4 tsp each nutmeg, cloves and allspice)
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- Add the almonds to a food processor or high-speed blender and pulse a few times to break them down.
- Add the dates and blend until it starts to get doughy.
- Add the rest of the ingredients and mix until it forms a thick dough.
- Line a square baking pan with wax paper or parchment paper.
- Press the dough into the pan.
- Freeze for a couple hours to set.
- Lift out of the pan and cut into 16 bars or squares.
- Serving Size: 1 bar
- Calories: 205
- Fat: 13
- Carbohydrates: 20
- Protein: 6