Pumpkin Caramel Paleo Bars

Serves: 8-9IMG_20140904_070412_resized


For the pumpkin layer:

  • 1/2 cup coconut oil,
  • 1 cup pumpkin puree,
  • 1/8 cup honey,
  • 1 teaspoon cinnamon,
  • 1 teaspoon ground ginger,
  • 1/2 teaspoon nutmeg,
  • 1/2 teaspoon ground cloves,
  • salt,
  • 1 teaspoon ground vanilla.

For the caramel layer:

  • 15 dates, pitted and soaked briefly in boiling water,
  • 1/8-1/4 cup coconut milk,
  • 1 teaspoon ground vanilla,
  • salt,
  • 3-5 tablespoon water.


  • Mix coconut oil, honey, pumpkin and spices together in a saucepan,
  • After that the ingredients are mixed together very well pout into a baking pan and place in the freezer to set,
  • Add dates to the food processor and pulse until they are broken down,
  • Add about half of the water and coconut milk and pulse to combine.
  • Add the remaining water, coconut milk, vanilla and salt, and pulse until well combined,
  • After approx 45 minutes take the pumpkin layer out of the freezer and top with the date caramel,
  • Place bake in the freezer so set further.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s