It’s that time of year when there’s no such thing as “too much pumpkin.”
So, add this recipe for No-Bake Pumpkin Pie Shakeology Squares to all the Pumpkin Spice Lattes, Pumpkin Pie, Pumpkin Muffins, and Pumpkin Cookies you’ll be making this fall and winter!
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.
No-Bake Pumpkin Pie Shakeology Squares
- 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).
1 Single-Serving Snack
Portion Fix Containers
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.