These Raw Vegan Pumpkin Bars are creamy, spiced just right, and have the dreamiest chewy crust made from dates and almonds.
No baking, no dairy, no refined sugar — just whole, feel-good ingredients.
They’re perfect when you want a cozy fall dessert without turning on the oven.
I love making a batch of these on the weekend, stashing them in the fridge, and pulling out a square when I need a little sweet treat.
What You’ll Need
For the crust:
- 1 cup Medjool dates, pitted
- 1 cup raw almonds
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon cinnamon
- Pinch of sea salt
For the filling:
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 1/2 cup raw cashews, soaked for 4 hours and drained
- 1/4 cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of sea salt
Ingredients and Tools
Why I Love This Recipe
This recipe has been a go-to for me ever since I wanted something pumpkin-y during the fall but didn’t want to bake. It’s creamy, spicy, nutty, and just sweet enough. It’s the kind of dessert that makes you feel good after you eat it.
- It’s completely no-bake
- Naturally sweetened and nutrient-rich
- Comes together fast with pantry staples
- Keeps well in the fridge all week
- Crowd-pleaser at fall gatherings
Servings and Time
Servings: 9 bars
Prep time: 20 minutes
Chill time: 2 hours
Total time: 2 hours 20 minutes
Macros (per serving, approx.)
- Calories: 210
- Carbs: 22g
- Protein: 4g
- Fat: 13g
- Fiber: 3g
- Sugar: 15g
Why This Recipe Works (Quick Science)
The dates act as a natural binder and sweetener in the crust. When blended with almonds, the oils in the nuts help everything stick together firmly. Soaked cashews create a silky-smooth base that mimics a creamy filling, and the coconut oil helps it firm up when chilled. Maple syrup adds sweetness while keeping everything plant-based.
Common Mistakes
- Not soaking the cashews long enough – makes the filling gritty
- Using pumpkin pie filling instead of purée – way too sweet
- Skipping the parchment paper – makes it hard to remove the bars
- Not chilling long enough – bars won’t set properly
What to Serve With
- Hot chai or spiced tea
- A drizzle of coconut whipped cream on top
- Fresh berries on the side
- Crushed pecans or walnuts sprinkled on top
FAQ
Can I make this nut-free?
Yes! Sub sunflower seeds for almonds and use full-fat coconut cream instead of cashews.
How long do these last?
Up to 1 week in the fridge or 2 months in the freezer.
Can I double the recipe?
Totally! Use a 9×13 dish instead of 8×8.
Do I have to use maple syrup?
Nope, agave or date syrup works too.
Tools Needed
- Food processor
- 8×8 inch pan
- Parchment paper
- Spatula
- Small bowls for ingredients
Substitutions and Variations
- Almonds → walnuts, pecans, or sunflower seeds
- Maple syrup → agave or date syrup
- Cashews → full-fat coconut cream (chilled, just the thick part)
- Add a swirl of almond butter to the filling for extra richness
Make Ahead Tips
Make the full batch and chill overnight. They slice best when cold. You can also freeze them and thaw in the fridge before serving.
Instructions
Step 1: Make the Crust
Add 1 cup pitted Medjool dates, 1 cup raw almonds, 1 tablespoon melted coconut oil, 1/2 teaspoon cinnamon, and a pinch of sea salt to a food processor. Pulse until the mixture sticks together when pressed.
Step 2: Press Crust into Pan
Line an 8×8 pan with parchment paper. Press the crust mixture evenly into the bottom using your fingers or a spatula. Make sure it’s firmly packed.
Step 3: Make the Filling
In a high-speed blender, add 1 cup canned pumpkin purée, 1/2 cup soaked and drained raw cashews, 1/4 cup maple syrup, 2 tablespoons melted coconut oil, 1 teaspoon pumpkin pie spice, 1/2 teaspoon vanilla extract, and a pinch of sea salt. Blend until completely smooth and creamy.
Step 4: Spread Filling Over Crust
Pour the filling over the crust and use a spatula to smooth it out evenly to the edges.
Step 5: Chill Until Set
Place the pan in the fridge for at least 2 hours, or until the bars are firm and easy to slice.
Step 6: Slice and Serve
Remove bars from the pan using the parchment paper. Slice into 9 squares and serve on a plate.
Leftovers and Storage
Store leftover bars in an airtight container in the fridge for up to 7 days. For longer storage, freeze in layers with parchment in between. Thaw in the fridge before serving.
Wrap-Up
These Raw Vegan Pumpkin Bars are the easiest way to get all the cozy fall flavors in a healthier, no-bake form. I hope you love them as much as I do! If you try them, leave a comment and tell me how it went or ask any questions — I’d love to hear from you.