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Posted on Jul 7, 2017 in Featured | 0 comments

Sweet & Salty Pumpkin Seed Butter Bars

Sweet & Salty Pumpkin Seed Butter Bars

Here’s another easy No Bake sweet treat for summertime. The whole family will enjoy these! Best of all, they are naturally gluten-free, dairy-free, nut-free, vegan, and paleo-friendly.

Ingredients

for the bottom layer:

1 1/2 cups Omega Nutrition Pumpkin Seed Butter

1/4 cup Omega Nutrition Virgin Coconut Flour

1/4 cup Omega Nutrition Coconut Oil, melted

1/4 cup organic dark maple syrup

 

for the top layer:

2 heaping tbsp Omega Nutrition Pumpkin Seed Butter

1/2 cup gluten-free vegan chocolate chips (I tend to use the EnjoyLife mini chocolate chips)

1/8 tsp organic vanilla extract (I prefer the alcohol-free version)

 

for scattering on top:

A generous handful of organic raw shelled pumpkin seeds

A pinch of Himalayan pink salt

 

Begin by lining a 10 x 10 baking pan with wax paper.

Next, combine all of your ingredients for your bottom layer in a large bowl and mix well with a silicone spatula. When well combined, carefully pour this into your lined pan and use your spatula to make sure it is evenly distributed. You want your bars to be the same thickness throughout.

For your top later, you will want to use a small double boiler on your stovetop to ensure that the chocolate does not accidentally burn in the process of melting it and mixing it into the pumpkin seed butter. I often just sit a small plastic mixing bowl over a small saucepan that has boiling water in it. I find this is very effective.

If you have a microwave, you may wish to use it instead. Microwave the pumpkin seed butter, the chocolate chips, and your vanilla extract on high for 1 minute, remove the bowl, and stir with your spatula until everything has melted together.

Pour the chocolate layer into your baking pan, directly on top of your bottom layer. Again, use your spatula to smooth it out evenly.

Lastly, scatter a generous handful of shelled pumpkin seeds across the top of the chocolate later, and sprinkle a pinch of pink salt if you so desire as well.

Put the pan into your freezer for at least 3 hours. Make sure it is sitting flat so that your bars turn out evenly.

Once ready, you will need a sharp knife to cut the results into squares. Transfer those to a sealed container and keep in the fridge or freezer until ready to serve. They do start to melt very quickly in the warm weather. I like to enjoy mine right out of the freezer and find them to be a refreshing pick me up.  These will keep for at least 2 weeks if refrigerated and properly stored.

Stay cool & Enjoy!

 

 

 

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