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Autumn Pumpkin Bars

kevingianni's picture
Annmarie found some pumpkins here and decided to make a raw food recipe for pumpkin bars that she got from our friend and raw food chef Frank Giglio’s book. The best news? (Besides the fact that they taste awesome) Is that they’re sweetened with dried apricots! I know you’ll like these, take a look…
  Pumpkin seeds 1 1⁄2 Cup (24 tbs)
  Butternut squash 2 Cup (32 tbs), cut into small pieces
  Pumpkin/Butternut squash 2 Cup (32 tbs), cut into small pieces
  Sunflower seeds 1⁄2 Cup (8 tbs)
  Dried apricots 1 Cup (16 tbs), quartered
  Cinnamon 2 Teaspoon
  Nutmeg 1 Teaspoon

First, grind pumpkin seeds in food processor to fine pieces. Remove and place in a large mixing bowl.

Second, chop squash/pumpkin in food processor in to fine pieces.

Third, grind remaining ingredients until a ball stats to form.

On a baking tray lined with parchment paper or on your dehydrator rack. Spread mixture into pan to desired thickness. You can dehydrate if you like I would suggest 118 for 6-8 hours. Or you can just refrigerate and eat as is!

You can also make them into balls!

Enjoy and share!!

Recipe Summary

Difficulty Level: 
Very Easy
Vegan, Raw
Pumpkin, Vegetable
Autumn pumpkin bars would make you embrace the fall like never before. Watch this impressive video which is so nicely explained and well demonstrated that you would surely love to experience. The dried apricots here make the recipe all the more healthy and delicious!

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Average: 4.2 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1555 Calories from Fat 445

% Daily Value*

Total Fat 53 g81.8%

Saturated Fat 9.7 g48.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 65.3 mg2.7%

Total Carbohydrates 249 g82.9%

Dietary Fiber 24.7 g98.8%

Sugars 81.1 g

Protein 51 g102.3%

Vitamin A 1035% Vitamin C 137.4%

Calcium 48.9% Iron 88.6%

*Based on a 2000 Calorie diet

1 Comment

passionIfoodie's picture
Autumn Pumpkin Bars Recipe Video