No-Bake Peanut Butter Pumpkin Bars

Dairy Free Gluten-Free Vegetarian
Calories: 124Carbs: 17Proteins: 4Fats: 3



2 Tbsp ground flax seeds
¼ cup pure maple syrup or honey
½ cup PBfit
1/2 cup water
1/3 cup pumpkin puree
1 cup oat flour or almond flour
¼ tsp vanilla extract
½ cup rolled oats
Chocolate Topping:
⅔ Cup dairy-free chocolate chips
1 tsp coconut oil
Optional: sea salt crystals or flaky sea salt and peanut butter drizzle

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Line an 8x8 dish with parchment paper.

In a medium bowl combine ground flax, PBfit, and water and let sit for 1-2 minutes. Then stir in maple syrup, pumpkin puree, and vanilla extract. Add in oat flour and oats and mix until a dough forms.

Press peanut butter pumpkin dough into the pan in an even layer. Place in the freezer to set while you make the chocolate topping.

Melt chocolate and coconut oil in the microwave or using a double boiler. If microwaving, melt in 20-second intervals, stirring in between.

Remove peanut butter pumpkin bars from the freezer, pour melted chocolate on top, smooth until covered evenly, and sprinkle with salt if desired.

Place peanut butter pumpkin bars back in the freezer to set. Once the chocolate layer has set, pull the bars from the freezer.