This is a sponsored post written by me on behalf of Whole Earth Sweetener Co. for IZEA. All opinions are 100% mine.
These No Bake Pumpkin Bars will be a hit this fall with how easy they are and the salted caramel layer that hides inside! Gluten free and refined sugar free so feel free to have a second!
Let’s talk about bucket lists. Do you have one? Is it sorta like an inspiration board that drives you?
Is it continually being updated, changed, inspired and rejuvenated? I fully believe they should! Sort of like how we continually invest and rejuvenate ourselves, I love the idea of a bucket list. It keeps us wishing, dreaming and striving for the most of life!
If you do have a list, what is on it? If you don’t mind spilling your list, I would love to hear them! I am always up for adding new dreams to my list and my crazy life.
This past weekend, I checked another item off my list, New York City! We went with my parents, brother and sister in law, for the KU championship classic basketball game. KU basketball is more like the 5th season for the men in my family. Each game is non-negotiable; we must watch it. So venturing to NYC for a game was a no brainer. We stayed right next to Central Park. The views? Unbelievable. The bagels? Life changing.
Now that our vacation is behind us, I have Thanksgiving on my mind! It is my second favorite day of the year. We start by working off our second dessert with the Gobble Wobble…a run around the lake where my family lives! I have been running around it every year for as long as I can remember! Some years, like during my college years, it was more of a wobble than gobble. But nonetheless, I made it out there. That is what counts, right?
This year, I have found my true love of no bake desserts. Like in these no bake salted chocolate oat bars and these no bake paleo pumpkin pie bites! Forget that oven. No bake desserts are where it’s at.
I have reinvented the no bake pumpkin pie once. But now, I have a second that I love just as much and deserves a spot on your Thanksgiving holiday table. It requires only NINE ingredients. Heck yes. Secondly, they are naturally gluten free and are refined sugar free. Much like the chocolate bars. Are you sensing a theme here?
The base is made up of oats, dates, applesauce, cinnamon and vanilla. Same as the chocolate oat bars. They hold up well and require no butter…I feel like we should let the mashed potatoes have all the butta.
They are a cinch to make with only nine ingredients, one of those being Whole Earth Sweetener Co. Honey 50, which contains 50% fewer calories than traditional honey per serving and is Non-GMO Project Verified. By using only ½ the amount, you still get the same sweetness and all the honey flavor. I loved drizzling it over my yogurt and in my no bake energy bites. As for Aiden? He couldn’t get enough of it over fresh strawberries!
Whole Earth Sweetener Co. Honey 50 lightens up this dessert, making it ideal for any holiday dessert table, or the ideal dessert to whip up for any holiday weekend baking! Beyond Whole Earth Sweetener Honey 50, my cup of morning coffee has been made over with Whole Earth Sweetener Nature Sweet packets; zero calories without an artificial taste in your mouth after.
I believe I have found my calling with desserts. No-bake desserts. I love the simplicity of these easy no bake pumpkin bars. After the crust is crumbled together, it is pressed and formed in a tart pan, or a loaf pan if you don’t have a tart pan, the bars will just be thicker. Then we create the middle pumpkin layer: almond butter, pumpkin puree, coconut oil and Whole Earth Sweetener Honey 50. Steal a spoonful and spread it over the prepared crust. Then it heads into the freezer for an hour to set. Lastly, a simple, three ingredient caramel sauce is whisked together: almond butter, Whole Earth Sweetener Honey 50 and coconut oil. Drizzle it over the prepared crust, trying not to steal a spoonful or two. But I highly suggest it. That sauce is addicting. Sprinkle chopped pecans on for good measure and one last trip into the freezer the tart goes.
To serve, I suggest taking the tart out of the freezer 15-20 minutes before serving to let the it warm up a bit, but you do not want these bars to sit out for too long as they will get rather soft. Still delicious nonetheless!
Now about that second piece of these no bake pumpkin bars, is it even a question?
I am super excited to share my second video with you!
meal prep tips:
These bars are ideal to make ahead of time. They hold very well in the freezer. Remove from the freezer 15-20 minutes before serving. But do not leave out for long periods of time as they will soften up too much.
Each layer can be made ahead of time and kept separate if you want to assemble it later. Just store in sealed containers.
I suggest using almond butter with a bit of oil in it for the layers as it will make a smoother sauce. A reader has commented saying the caramel sauce did not come together with raw almond butter. I use roasted, salted almonds for my almond butter and it turns out every time.
2 hr, 30 Prep Time
2 hr, 30 Total Time
- 1 1/2 cup gluten-free oats
- 1 cups pitted Medjool dates (168 grams)
- 1/4 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/4 cup almond butter, softened
- 1/4 cup pumpkin puree
- 2 tbsp coconut oil, melted
- 1/4 cup Whole Earth Sweetener Honey 50
- 2 tablespoons coconut oil, melted
- 3 1/2 tablespoons almond butter
- 2 tablespoons Whole Earth Sweetener Honey 50
- 1/4 cup chopped pecans, for topping
- In a 14x5 tart pan, line removable base with plastic wrap. Sticky side attached to pan. This will make getting the bars out when it’s chilled much easier. (I speak from experience.) Set aside.
- Base: combine oats, dates, applesauce, vanilla, and cinnamon in a food processor. process until a ball starts to form and “dough” becomes sticky.
- In prepared tart pan, press down to even dough out and flatten, while pressing some of the dough up the sides. Set aside.
- In a small mixing bowl, combine the almond butter, pumpkin puree, coconut oil and Whole Earth Sweetener Honey 50. Spread out evenly over crust. Place in freezer for 30 minutes.
- Meanwhile, add the coconut oil, almond butter and Whole Earth Sweetener Honey 50 in a blender. Process until smooth. Once pumpkin filling is set, pour the caramel evenly over crust. Sprinkle with chopped pecans. Place in freezer for 20 minutes to set caramel layer.
- Cut into triangles.
hungry for more pumpkin recipes?
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!