Raw Chai Spiced Pumpkin Bars


  • 1/2 cup old-fashioned rolled oats (certified gluten-free)
  • 1/2 cup pumpkin seeds
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2/3 cup pitted dates, chopped — plus a few more if needed ⭐️??For the filling
  • 1 1/2 cups pumpkin puree ??1/3 cup maple syrup or coconut nectar (or to taste)
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon cardamom
  • 3/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/8 teaspoon black pepper
  • 2 tablespoons coconut flour


  1. Line an 8

  2. To prepare the crust, place the oats, pumpkin seeds, coconut, cinnamon, and salt in a food processor and pulse until finely ground

  3. Add 2/3 cup dates and process until well combined and sticky

  4. The mixture may look crumbly, but it should hold together when pinched between your fingers

  5. If necessary, add more dates to get the right consistency

  6. Press the dough firmly and evenly into the baking pan

  7. Place the pan in the freezer while you prepare the filling

  8. To make the filling, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor

  9. Blend until smooth

  10. Add the coconut flour and blend until well combined

  11. Adjust sweetener if desired

  12. Remove the pan from the freezer and pour the filling on top, spreading it out evenly

  13. Cover and refrigerate for at least 6 hours or overnight

  14. Lift the bars out of the pan using the parchment paper edges

  15. Use a chef's knife to cut the bars, wiping the knife clean between cuts

  16. Serve chilled

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