Pumpkin Bars with Candied Pecans (Low Carb, Paleo)

María Fernanda López
Sep 9, 2020
3 min read

Updated: Apr 19, 2021

When you live in a city that's in the desert one thing is for sure, no bake recipes are acceptable all year round, and even though we get to experience every season as it is no bake recipes also make my life so much easier!

Perks of no bake recipes:

Less mess
Fail proof
Easy to save
Great for meal prep

So I'm all about making healthy recipes more convenient and fun! In this case we are making some pumpkin bars with some candied pecans topped with some chocolate from one of my favorite companies ever, Evolved Chocolate.

This recipe is all about seasonal flavors, a flavorful experience and focusing on real ingredients. We are keeping things real!

Pumpkin Bars with Candied Pecans

Pumpkin puree
Almond based cream cheese
Granulated monk fruit
Almond flour
Beef gelatin
Pecans
Cinnamon
Evolved chocolate

So as you can see this is a LIT AND LEGIT recipe! The combination of flavors here is just going to blow our mind... it's basically a fall party in your mouth. Soft, creamy, flavorful and something that you'll enjoy during the season.

So if you are into meal prepping snacks and treats, something that as a nutritionist would recommend because this helps you stay out of the zombie foods, plus you save extra money when you meal prep!

This recipe makes 12 muffin size bars, which I believe is the perfect size for a snack, perfect to grab even two, why not? Each one of these bars have only 6.4 grams of total carbs, 2 grams of fiber and 13.8 grams of healthy fats.

So overall this recipe is:

Low carb
Paleo
Gluten Free
Grain Free
Soy Free
Lactose Free

Fits any type of lifestyle! So go ahead and share this recipe with your favorite people, bet they would appreciate the thought and consideration. I know I would!

For sweetness we are using Granulated Monk Fruit (PURELYHL for discount), the old classic, staple and favorite. The cool thing about monk fruit is that it is a low carb and keto friendly substitute 1;1 for sugar. And compared to other replacements this is natural and doesn't give you an after taste.

How can I substitute beef gelatin?

Well, it acts as a binder in recipes without the need of using eggs! I usually get mine in Amazon and it's a game changer for no bake and egg free recipes.

But if you don't have beef gelatin you can substitute it for eggs, flaxseed, chia seeds or even xantham gum.

Anyway, the steps for this recipe are so easy!

Go ahead and in a pan add some water with granulated monk fruit, add the pecans and let them cook (moving constantly) until the water is evaporated. Set aside.
In a bowl mix well the almond flour, cinnamon, granulated monk fruit and beef gelatin. Add hot water and mix well.
Divide the dough into twelve silicone muffin cups.
In another bowl add the pumpkin and cream cheese, and the rest of the filling ingredients, mix again very well.
Pour the mix into twelve silicon muffin cups.
Top with crushed chocolate and pecans.
Freeze for a couple of hours.
ENJOY!

So this is another of my recipes that are all about, mix, pour and freeze! A no brainer right? And the results are simply amazing! I'm telling you, these were a git in my family!

So now, I think we are super ready to get started on this amazing recipe... so excited for you to try them! YAY! Anyways, hope you enjoy it as much as we did. Spread the love! Share, pin, bookmark or save this recipe as well!

With love,

Maria

Try more recipes here!

- Matcha Cream Cake

- Apple Chai Donuts

- Birthday Cake Muffins

- Honey Nut Sunflower Seed Butter

Pumpkin Bars with Candied Pecans

By María Fernanda Lopez

Serves 12

Ingredients

Base

1 cup of almond flour
2 tbsp of beef gelatin
1/2 cup of warm water
1/2 tsp of cinnamon

Filling

1/2 cup of pumpkin puree
3/4 cup (6oz) of almond based cream cheese
1/3 cup of granulated monk fruit

Topping

1/4 cup of pecans
1/2 tsp of cinnamon
1 chocolate bar of Evolved chocolate (I used Cashew Cookie Dough)

Method

Go ahead and in a pan add some water with granulated monk fruit, add the pecans and let them cook (moving constantly) until the water is evaporated. Set aside.
In a bowl mix well the almond flour, cinnamon, granulated monk fruit and beef gelatin. Add hot water and mix well.
Divide the dough into twelve silicone muffin cups.
In another bowl add the pumpkin and cream cheese, and the rest of the filling ingredients, mix again very well.
Pour the mix into twelve silicon muffin cups.
Top with crushed chocolate and pecans.
Freeze for a couple of hours.
ENJOY!