Pumpkin Coconut Bars

One week until Thanksgiving!  'Tis the season for baking too much, cooking too much, and eating too much.  But sometimes you don't want to wait until Thanksgiving for a slice of pumpkin pie, yet you don't want to ruin it, or sometimes you just want something of a lighter nature that you can feel good about eating.  The upcoming season of delicious foods and feasting does not mean that you should be eating plain lettuce, carrot sticks, and rutabaga all day to "save up" for the holidays.  In fact, if it's not delicious, then you shouldn't eat it.  I believe food is a good gift and should always be enjoyed, and never suffered through.  If it's not delicious, then something isn't being done right.  Nutritious can be delicious.  But delicious does not always have to be nutritious.  Everything in moderation.  Do you follow me?  Well, never mind.  Now for something that falls into the three most important categories: Delicious, Nutritious, AND Festive. 

Pumpkin Coconut Energy Bars

Makes 8-10 Bars


  • 1 cup pitted dates

  • 1/2 cup nuts of choice, raw or unsalted

  • 2 Tbsp pumpkin seeds or chia seeds

  • 2 Tbsp unsweetened shredded or flaked coconut

  • 1/4 cup oats

  • 1 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp cloves

  • 1/4 tsp ginger

  • 1/4 cup pumpkin puree


Combine all ingredients in a food processor.  Blend for several minutes, until slightly chunky or completely smooth, as you wish.

Line an 8x8 in baking dish with parchment paper.  Lightly sprinkle with oats or coconut to prevent mixture from sticking too much.

Scoop mixture into dish and carefully spread to the edges.  Use lightly oiled or wet hands to help this process.  Sprinkle with more coconut, pumpkin seeds, or both.

Place in the freezer for a couple hours, then slice into bars.  Store in at room temperature, in the fridge, or in the freezer, depending on how firm you want the bars to be. 

Jenny's Notes:

I used a combination of almonds, pecans, hazelnuts, cashews, and Brazil nuts.  Why use only 1 or 2 varieties of nuts when you can use 5??

White Russian Tart

Mmmmm I love me a White Russian.  Or a Black Russian.  Or you can just give me the Kahlua.  But you know what I love more?  This tart.  Not to mention it is raw, gluten-free, refined-sugar free, and somehow delicious.  Nah I'm just kidding, there a lot of really delicious healthier desserts and foods out there, but the ones that aren't so much tend to get the attention and give the above labels a bad rap. 

When I'm experimenting and trying new recipes in the "healthy" department (as defined by trying to limit refined-sugars or flours, using a vegetable or bean or something that doesn't normally go in that there fudge brownie) I look for the 3 different categories of reactions from my tasters.  I tend to like some very strange things so I can't always judge by whether I like it or not...  Unsweetened cocoa powder by the spoonful, anyone??

  1. The category of "This is honest deliciousness."  When people ask for a recipe or have no idea that there are chickpeas or spinach powder hidden in what they're eating.  Something a normal or even picky eater would eat. 
  2. The category of "It's good for a healthy dessert!"  So it's palatable and they're not gagging, but most would still take a slice of cheesecake over it.  
  3. The category of "I would rather just eat a salad."  If I'm tempted to remedy the taste by adding cups and cups of maple syrup, then when that isn't strong enough, real sugar, it's probably beyond saving.  I know it's bad if I don't even like it.  No worries, those recipes won't come anywhere near this blog. 

This tart is a solid category 1.  Even my mom and brother approved this, and they keep me pretty honest when it comes to healthy desserts. 

I bounce back and forth between decadent desserts and healthier desserts.  I have a love and respect for both, and each have their place and time.  Some days it's honey, nuts, and coconut oil, and other days it's sugar, heavy whipping cream, and butter.  Variety is the spice of life.  Today, it's dates, avocado, and mascarpone.

White Russian Tart

Serves 8-12



  • 1 1/2 cups almonds
  • 2 Tbsp unsweetened shredded coconut
  • 8-10 dates
  • 1/2 tsp vanilla extract
  • 1 Tbsp unsweetened cocoa powder
  • 1/4 tsp salt

Chocolate Vodka Cream

  • 1/4 cup coconut oil (virgin, unrefined)
  • 1 Tbsp finely ground coffee beans
  • 1 large ripe avocado, peeled and sliced
  • 3 Tbsp unsweetened cocoa powder
  • 1 tsp vodka
  • 1 tsp rum or Kahlua (of course the Kahlua option adds sugar)
  • 2 Tbsp maple syrup

Mascarpone Cream

  • 8 oz mascarpone cheese
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract


Make the Crust

In a food processor, combine almonds and coconut and pulse until small crumbles.  Add dates, vanilla, cocoa powder, and salt.  Process until well combined. 

Press into the bottom of a 8 or 9 inch spring-form pan or pie plate.

Make the Chocolate Vodka Cream

Heat coconut oil in small pan over low heat until liquefied.  Combine the melted coconut oil, coffee, avocado, cocoa powder, vodka, rum or Kahlua, and maple syrup in a food processor until smooth.  Stop and scrape down sides and bottom occasionally.  Spread over crust and place in freezer for about 30 minutes.

Make the Mascarpone Cream

Shortly before taking tart out of the freezer, combine mascarpone, maple syrup, and vanilla in a small bowl.  Take the tart out of the freezer and spread mascarpone mixture over it.  Place in fridge for about 2 hours before serving.   

Jenny's Notes:

This tart is not very sweet and really lets the mascarpone shine through.  However, if you or your guests prefer things a little on the sweeter side, feel free to add more maple syrup in either of the creams. 

Also, I like to use black cocoa powder in this recipe.  Sounds ghastly, but it's the stuff of Oreos.  (I didn't know the flavor of Oreo was supposed to be chocolate until I was an adult, but they get their unique flavor from black cocoa.)  If you can get your hands on it, it's really great.  I usually order it from Amazon. 

Adapted from The Clean Dish