Raw treats are easier to make than you think! Take for example, these chewy, vegan pumpkin coconut larabars, made with raw cashews and almond butter, organic agave nectar, and fiber-packed dates, with nutty coconut undertones and fall-inspired pumpkin pie spice.
These pumpkin coconut larabars are packed with healthy ingredients and are a great snack for the entire family-serve crumbled into tiny pieces to babies (12+ months) or in chunky bites for toddlers. Moms and dads can devour them whole, of course!
These taste best and are at the perfect consistency when they are slightly cooler than room temperature. Unlike store-bought larabars (that are packed with additives to keep them fresh on the shelves) these pumpkin coconut larabars tend to soften quickly so they are best eaten right from the fridge or within an hour or so from removing from the fridge…although they are delicious whether they are firm and crunchy or soft and creamy!
(Yields 6 2 x 3 bars)
1 packed cup dried dates
1/2 cup raw cashews
1 tsp. pumpkin pie spice
1/4 cup shredded unsweetened coconut flakes
2 tbs. almond butter
1 tbs. organic agave nectar
1/4 tsp. sea salt
Add dates and nuts in a large food processor and pulse until ground and combined. They should still be a bit chunky and not too finely ground! Add the remaining ingredients and pulse again until combined. The mixture should be somewhat crumbly but still pack together easily.
Line a 12 x 2.5 x 5 inch biscotti pan with parchment paper and add the mixture. Press down very firmly, spreading the mixture to the edge of the pan (along one side of the pan) until firm and uniform.
Let sit in the fridge for 4-6 hours to firm up.
Remove from the fridge and cut with a sharp knife into desired portions. Store in the fridge in an air tight container or zip lock bag for up to 2 weeks or in the freezer for up to 6 months.
Pack in the kids’ lunch for an energy-packed morning or afternoon snack, or grab for an on-the-go, healthy treat!