No-Bake Pumpkin Spice Superfood Bars


2 cups (500 mL) pitted Medjool dates
1 cup (250 mL) pumpkin seeds
1/2 cup (125 mL) chopped toasted almonds
1/2 cup (125 mL) chopped toasted pecans
1/2 cup (125 mL) E.D. SMITH® PURE PUMPKIN
1 tbsp (15 mL) pumpkin pie spice
1 cup (250 mL) shredded unsweetened coconut
1/4 cup (60 mL) chia seeds
1/4 cup (60 mL) hemp hearts
2 tbsp (30 mL) coconut oil, melted

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  1. Line 9-inch (2 L) square baking pan with enough parchment paper to overhang edges.
  2. In food processor, combine dates, pumpkin seeds, almonds, pecans, pumpkin purée and pumpkin pie spice; pulse until coarsely ground. Add coconut, chia seeds, hemp hearts and coconut oil; pulse until combined, scraping down sides of bowl as needed.
  3. Scrape into prepared pan; press down firmly. Cover and refrigerate for at least 1 hour or overnight. Cut into 16 bars.

Calories 220, Fat 15g, Cholesterol 0mg, Sodium 3mg, Carbohydrate 17g, Fibre 4g, Sugars 11g, Protein 5g


  1. You can use your favourite seeds and nuts in this recipe: try sunflower seeds, sesame seeds, walnuts, cashews, peanuts or hazelnuts.
  2. The bars can be made ahead and refrigerated for up to 1 week.