It’s that time of year when there’s no such thing as “too much pumpkin.”
Made with Pumpkin Spice Vegan Shakeology, these no-bake bars are a fun treat when you’re in the mood for something creamy and a little bit crunchy.
Pro tip: Make sure you never run out of Shakeology — get your favorite flavors here!
No-Bake Pumpkin Spice Shakeology Squares
Made with Pumpkin Spice Vegan Shakeology, these no-bake bars are a fun treat when you're in the mood for something creamy and a little bit crunchy.
- ½ cup chopped raw pecan, 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 Pumpkin Spice Shakeology
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; 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).
2B Mindset Plate It!
Enjoy this as an occasional treat. Be sure to track it.
If you have questions about the portions, please click here to post a question in our forums so our experts can help. Please include a link to the recipe.