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pumpkin spice shakeology bars
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Pumpkin Spice Shakeology Squares

Ingredients

Crust

  • 1/2 cup chopped pecans toasted
  • 1/4 cup unsweetened shredded coconut toasted
  • 4 Medjool dates pits removed
  • 1 Tbs extra virgin organic coconut oil melted (+ 1 tsp)
  • nonstick cooking spray

Bar

  • 1 1/2 cups canned lite coconut milk
  • 1/2 cup water
  • 2 envelopes unflavored gelatin preferably from grass-fed cows
  • 1/2 cup pure pumpkin puree
  • 2 scoops Pumpkin Spice Plant-Based Vegan Shakeology

Instructions

Crust

  • Place pecans, coconut, dates and oil in food processor; blend well.
  • Press pecan mixture into 8x8-inch baking pan that has been lightly sprayed. Set aside.

Bars

  • Place coconut milk and water in small saucepan. Sprinkle with gelatin, Allow to bloom for 5 to 10 minutes.
  • Heat coconut milk mixture over medium heat for 3 to 4 minutes, or until gelatin has dissolved. Remove from heat. Allow mixture to cool to room temperature (approximately 73 degrees F).
  • Add pumpkin; whisk to blend.
  • Add Shakeology; whisk to blend.

Assembling Bars

  • Pour coconut milk mixture evenly over crust; cover. Refrigerate for 3 to 4 hours, or until pumpkin mixture has set.
  • Cut into eight bars (approximately 2x2 inches).
  • Serve immediately or store in an airtight container in the refrigerator for up to 5 days).