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pumpkin spice and coconut breakfast bars

Pumpkin Spice & Coconut Breakfast Bars

Raw, vegan, breakfast bars made with pumpkin spice and coconut.
Author Crystal Bonnet



  • Soak dates for 15 minutes and remove pits.
  • Place walnuts and oats in the food processor and pulse until combined.
  • Add dates to the food processor and pulse until combined.
  • Add the rest of the ingredients into the food processor and process until a dough forms.
  • Line a 9 x 9 square baking pan with parchment paper or saran wrap.
  • Place mixture into the pan pressing firmly until even.
  • Place the rest of the dried coconut on top of the bar mixture spreading evenly on top for a garnish.
  • Place pan into the freezer for set for a minimum of 1 hour.
  • Remove pan from freezer, remove bar mixture and cut into bars.
  • Keep in fridge or freezer until eaten.


Substitute walnuts for almonds, oats for buckwheat, maple syrup for any other liquid sweetener, or cranberries for raisins.