Pumpkin Pie Caramel Bars


And we arrrrre back! If you have read the updated version of our latest post, you know that last week was an exhausting one for us. We are sorry about the decision to pull that recipe but it made us so happy to read your cheering comments on instagram regarding honesty and transparency.

We promised you a new recipe soon, and this one surely delivers. It’s a two layer, pumpkin pie caramel bar covered in dark chocolate. It takes a little jiggling to cover the bar in chocolate and some waiting for the pumpkin layer to set, but apart from that, it is pretty straight forward. Instead of making a separate caramel layer, we chose to combine our favourite date caramel recipe with a simple pumpkin pie recipe and it just made the whole thing a lot easier. And of course mega-delicious. When eaten straight from the freezer it has proper ice cream texture, and when left an hour in room temperature the inside gets more caramel-like. Personally, I prefer it somewhere in between – when the pumpkin caramel is a little soft but still quite frozen.


We are not big on Thanksgiving celebrations here in Sweden but if we would arrange a Thanksgiving dinner, I think these would be optimal as a cold, sweet and modernised version of a pumpkin pie in between or after all the warm, savoury dishes.

I already mentioned that it can get a little messy when you cover the bars in chocolate. If chocolate-messy-fingers isn’t your thing, you can make Pumpkin Caramel Slices instead of bars by leaving the mixture in the tin and pouring the chocolate (3 oz / 80 g is enough) on top, so you get three visible layers instead of having the chocolate covering the sides. It’s a lot easier (but perhaps not as fun). Just remember to wait until the chocolate is firm before cutting up the slices.


Pumpkin Pie Caramel Bars
Makes 20 bars

Coconut base
5-8 fresh dates, pitted

1 tbsp coconut oil
1 scant cup /250 ml / 80 g desiccated coconut, unsweetened

Salted Pumpkin Caramel
½ cup / 70 g cashew nuts, pre-soaked for 3-5 hours
1 cup / 250 ml / 220 g canned pumpkin puree or homemade (see note how to make it)

4 tbsp tahini
4-6 tbsp drinking water
4 tbsp coconut oil
10 soft dates, pitted
1/2 tsp cinnamon
1/4 tsp ginger
1 pinch cloves
1/2 tsp flaky sea salt

150 g / 5 oz dark chocolate, 70%.

Add dates and coconut oil to a food processor and mix on high speed until you get a sticky paste. Add the coconut and mix again until all is combined. Make sure the mixture is sticky otherwise add an extra date or some coconut oil. Line a 4 x 8 inch / 10 x 20 cm loaf tin with parchment paper and scoop the coconut mixture into it. Use your palm to flatten out coconut tightly into one thin base layer and then place the tin in the freezer while creating the pumpkin caramel.

Add all the pumpkin caramel ingredients to a blender or food processor and mix on high speed until smooth. Start with 4 tbsp water and then add a splash more if the mixture is too thick to blend. When completely smooth, taste and add more salt or dates if needed. Take out the tin from the freezer and scoop the pumpkin caramel on top of the coconut base. Use a spatula to smooth out the surface or knock the tin against the table a few times to get it even. Place back into the freezer for at least three hours or until completely firm.

Use a knife to carefully flip the frozen mixture out of the tin. Trim the sides for more even looking bars then use a sharp knife to cut 20 bite-sized pieces, about 1 x 2 inches / 2,5 x 5 cm, that you spread out on a parchment paper (or place back into the freezer while melting the chocolate).

Melt chocolate in a water bath (here is a simple instruction video).Use a spoon to spread the chocolate evenly around each bar or simply pour the chocolate over them (or a combination of the both), leave the bottom uncovered. You can dip the bars straight into the chocolate but if you are not careful with the chocolate’s temperature, the cold bars will chill the chocolate which makes it harder to handle. Try to keep the bowl of chocolate over the water bath until the last bar is covered to ensure that the chocolate is evenly tempered and thus easier to handle.

Store the bars in the freezer and eat chilled or slightly thawed.

Homemade Pumpkin Puree
Preheat the oven to 200°C / 400°F and line a baking tray with parchment paper. Cut one 1 small Hokkaido pumpkin or Butternut Squash into quarters, scoop out the seeds and fibrous strings and place cut-side down on the baking tray. Bake for approx. 25-45 minutes (depending on the size of the pumpkin) or until the skin is golden and bubbled and the flesh is tender. Set aside to cool. Spoon the flesh of the pumpkin into a food processor and process on a high speed until completely smooth. Store in the fridge in an airtight container for up to five days or in the freezer. Apart, from these bars, the puree can be used in Pumpkin Pie, Pumpkin Soup or the Pumpkin Waffles from Green Kitchen Travels.



  • Izabela
    Can I replace the dates by another sweetener? Thank you!
  • Lauren
    hi! I can't have dried coconut, what could I substitute in the base? oats with a little extra oil perhaps? thank you! looks amazing and I would love to try.
  • Jessica
    I have your recipe book and love to make these bars! They are incredible 😍 It’s one of those recipes that is so creamy that you can’t believe it’s dairy free. I was feeling lazy so this last time I left out the coconut base, poured the mixture into ice trays, and dipped them in chocolate once frozen.
  • Eva
    I was wondering, what could i use instead of the coconut? I don't like the flakyness of coconut, but would love to try these bars. Would substituting them with more cashews for example work? Or do you have any other suggestions? :) Thanks!
  • Valerie
    so glad I found this one again - I made them twice last year and I`ve been thinking of them since the first butternut squash in the market ... delicious and so worth the effort making them!
  • roona
    i love this recipe, but it's not listed in the recipe index, so it's hard to find. i haven't made it yet but look forward to. <3 roona
  • Anne
    This looks super delicious! I have a question, did you use the white or dark tahini? Thanks for sharing!
  • This sounds like a delicious combination. I like that the sweetener was dates and that there are so many heart healthy fats in this. Wonderful. I still have a pie pumpkin. Guess what I'm making this weekend? Thank you for sharing this wonderful recipe.
  • Jurate
    These turned out beautiful!!! I used sweet potatoes instead of pumpkin and did chocolate topping from coconut oil, cacao powder and rice malt syrup - yum! Tastes like...creamy spiced ice cream...mmm :)))
  • Ada
    I made these and brought them to my family's Thanksgiving, and everyone loved them! They liked that they weren't too sweet and are healthier than a lot of the traditional desserts. Thanks for the great recipe--I will probably make them for many Thanksgivings to come!
  • Ann
    I made them this weekend and loved them! Thank you so much for the recipe!
  • Smadar
    Made these a few days ago and they are absolutely delicious. The shredded coconut layer did crumble and fall apart when I cut up the loaf into bite sized pieces, so I would definitely recommend adding something sticky to make it hold together, maybe more coconut oil or date syrup or something. The pumpkin caramel itself is very nice althogh I think I was expecting more of a caramel texture and it's really more of an ice cream texture! Not sure how they could be made more chewy. Still, they are so so so yummy. I highly recommend this recipe!
  • Heidi
    I tried to make them, BUT : when cutting the squares out, the coconut base crumbled apart. What do I do - add more coconut oil to make it more firm ? Also, I melted dark 70% chocolate, and indeed it did get quite messy, but because I tried to keep the temperature of the chocolate quite low (to not melt the squares), the layer of chocolate that came on top and on the sides, was quite thick and heavy. In the photograph, the layer of chocolate seems to thin - how do you do that ? A video on YouTube would be SUPER - any chance ?? Anyway, mine look messy and some have lost their crumble base, but the flavour is still there - they're great. Thanks!
  • Frauke
    Schmeckt supergeil!
  • these are divine! the combination of pumpkin and tahini is crazy delicious. i tweaked the crust a bit. did 1/2 coconut 1/2 pecans, and added some grated orange peel, just because i my fav pumpkin pie has a pecan oatmeal crust and i wanted that same feel here. worked like a charm. thank you so much for this beautiful recipe!!
  • Ooh la la! This makes me think of Cafe Gratitude's raw vegan pumpkin pie! It was to die for and I'm sure this will be too!
  • el
  • sara
    Hi! I prepared the recipe last Sunday, didn't work right for the coconut base but it was my mistake in proportions..these bars are delicious! I am not so fond of desserts, this ones motivated me to "cook" a dessert which I haven't prepared in YEARS! Feel proud of yourselves, you were able to motivate such a lazy girl ;-) The bars getting softer after a while outside of the freezer are FANTASTIC! Greetings from Verona (Italy) Ciao ciao Sara
  • Abi
    Just made these, but found that the coconut layer crumbled and the caramel tasted very strongly of tahini, but it might just be my taste. Next time I would probably use almond butter or peanut butter.
  • Kathi
    Just made these yesterday, they're amazing!!! Thanks for coming up with such an amazing recipe. And so much fun to make!!! I think I covered the whole kitchen in chocolate, including myself :-D
  • dianne
    These are absolutely delish!! Instead of covering all sides uniformly I just dripped the chocolate down and then put toasted unsweetened coconut flakes, a whole toasted pecan and a sprinkle of sea salt on the top...to die for!!
  • You are so creative with food! These look absolutely delicious! I prefer these bars not to cold. I don't really like the ice-cream texture :)
  • Alexa
    This looks so great. It`ll be the next thing I`ll try. I made your Turmeric Breakfast Muffins today, your Beetroot Chocolate Cake last week - both absolutely delicious. I`m sure this recipe will be too!
  • Verena
    What a great recipe! I just made the caramel and put it in the freezer waiting for it to get firm. I didn't have enough tahini left and used two tbsp of sunflower butter instead. Hope it works out just as well. Can't wait to cover the bars in chocolate and taste them.
  • Marie
    I just had to do this gorgeous pumpkin pie caramel bars this morning and I can tell you that they are absolutely delicious! Thank you so much for sharing this recipe :) all the best from austria, marie

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