You might think that pumpkin-flavored desserts are unhealthy and really only a “fall thing,” but you’d be wrong.
First, these Pumpkin Pie Squares are made with Vanilla Vegan (or Vanilla) Shakeology and sweetened with toasted coconut, medjool dates, and other yummy ingredients.
Second, you can eat these delicious treats any time of year. (Did we mention this is a no-bake dessert?!)
No-Bake Pumpkin Pie Squares
These Pumpkin Pie Squares are made with Vanilla Vegan (or Vanilla) Shakeology and sweetened with toasted coconut, medjool dates, and other yummy ingredients.
- ½ cup chopped raw pecans, toasted
- ¼ cup unsweetened shredded coconut, toasted
- 4 medjool dates
- 1 Tbsp. + 1 tsp. extra-virgin organic coconut oil, melted
- Nonstick cooking spray
- 1½ cups canned lite coconut milk
- ½ cup water
- 2 envelopes unflavored gelatin (preferably from grass-fed cows)
- ½ cup pure pumpkin puree
- 2 scoops Vanilla Vegan Shakeology (or Vanilla Shakeology)
- ¾ tsp. pumpkin pie spice
To make crust, place pecans, coconut, dates, and oil in food processor; process until well blended.
Press pecan mixture into 8 x 8-inch baking pan that has been lightly coated with spray. Set aside.
Place coconut milk and water in small saucepan. Sprinkle with gelatin. Allow to bloom for 5 to 10 minutes.
Heat coconut milk mixture over medium heat for 3 to 4 minutes, or until gelatin has dissolved. Remove from heat. Allow mixture to cool to room temperature (approximately 73° F).
Add pumpkin; whisk to blend.
Add Shakeology and pumpkin pie spice; whisk to blend.
Pour coconut milk mixture evenly over crust; cover. Refrigerate for 3 to 4 hours, or until pumpkin mixture has set.
Cut into eight bars (approximately 2 x 2 inches).
Serve immediately (or store in an airtight container in the refrigerator for up to 5 days).
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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Enjoy this as an occasional treat. Be sure to track it.
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