Paleo Pumpkin Praline ‘Granola’ Bars

Hello September October!

I started this post last month but then the amazing NTP course started for me and I just didn’t have a chance to get back to it, oops! I love making bars for my family and my husband loves when I do.  If you have a sweet tooth, these are for you! (If you’re trying to get rid of a sweet tooth, then you might want to hold off on these.)

Also – I will discuss more below but I highly recommend presoaking the nuts. My husband had some GI issues eating too many non soaked nuts when we first made the switch to Paleo and I would rather be safe than sorry!

 

Print Recipe
Pumpkin Praline 'Granola' Bars
A sweet grain free granola bar to use on the go.
Course Snacks, Treats
Prep Time 15-20 minutes
Cook Time 20-25 minutes
Servings
bars
Ingredients
Course Snacks, Treats
Prep Time 15-20 minutes
Cook Time 20-25 minutes
Servings
bars
Ingredients
Instructions
  1. Preheat Oven to 350 degrees
  2. Place dates and first 2 cups of nuts in a blender or food processor and blend until you have small pieces and some powder (see image below).
  3. Put these contents into a bowl and add your almond butter, honey, pumpkin. Mix well.
  4. Then add your coconut flakes, 2 eggs, seeds/craisins and your whole or roughly chopped nuts and combine.
  5. Firmly press mixture into a parchment lined 9x13 (ish) pan.
  6. Bake for about 25 minutes.
  7. Let cool at least an hour prior to cutting.
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Alright so the step-by-step

I presoak my nuts for 24 hours with a little Apple Cider Vinegar or Lemon and some Salt.  I like to put them in a mason jar but I recommend the wide mouth because the get stuck in the regular mouth jars (personal experience, learn from my mistakes please!) After they soak for ~24 hours; I spread them out on a pan and put them in a 150-175 degree oven for a day 8-10 hours.  It’s not totally essential to get them totally dry for this recipe, but if there are any extras that you might be noshing on, soggy nuts just aren’t that good.

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Then I busted out my Vitamix.  Best Anniversary gift to myself, ever. (Okay I haven’t had that many anniversaries yet, and it’s the first time we bought our own gifts, but it’s still wonderful).  Feel free to use a food processor or a non-high speed blender but it might not work as well.

Put in the dates, first 2 cups of nuts and blend!

Put these contents into a bowl and add your almond butter, honey, pumpkin.  Mix well.

Then add your coconut flakes, 2 eggs, seeds/craisins and your whole or roughly chopped nuts and combine well.

Line a pan with parchment paper, and firmly press the mixture into the pan and back for about 25 minutes at 350 degrees (until the edges are golden!)

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Let cool in the pan first, then on a wire rack for at least an hour.  You can place in the refrigerator to speed up the cooling process if desired.

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One fully cooled, cut into your preferred sized pieces and store in an airtight container in the refrigerator for up to a week, or in the freezer for even longer!  These travel fine unrefrigerated but they are moist so I prefer to keep them in the fridge until the day I use them at least.

Enjoy!

Beth

PS I use amazon affiliate links to help pay for this site.  I am in no way sponsored by any of the products I endorse on this site.

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