no bake pumpkin coconut bars. gluten & sugar free.

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I repinned a recipe for coconut bars a while back. We’ve been low on interesting snack these days so I wanted to give them a try. All I needed to buy was shredded coconut, so that was easy. As I was gathering what I needed I decided to take it a step further and do a little experimenting with the great season of fall in mind.

You’ll need:
1 cup unsweetened shredded coconut
1/8 cup maple syrup
1/8 cup agave syrup (you could do 1/4 of one, or use water and stevia, but I like this combo this best)
3 tablespoons virgin coconut oil
2 tablespoons canned pumpkin
1 teaspoon pure vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon salt

Combine all ingredients in a food processor until blended and smooth (the coconut will still be a little chunky)

If you want to make it thin, more like a holiday bark, and make a lot of pieces:
Plop it down on a piece of parchment paper, smooth it out until it’s between 1/4 and 1/2 inches thick with your hands, cool in the refrigerator for at least an hour and then cut with a pizza cutter into whatever shape you desire.

If you want fewer but thicker bars:
Plop it into a square or rectangular container – a baking pan or a food storage container works, smooth it out, cool in the refrigerator for at least an hour and then cut with a knife into whatever shape you desire.

The bars cannot be left out of the refrigerator for too long, especially in warmer climates or homes. The ingredients are held together by the coconut oil which hardens when cooled. Thus the bars become a little squishy when warmed up.

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