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Chocolate Pumpkin Energy Bars [Vegan, Grain-Free]

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This recipe is super easy to make, takes only 10 minutes to prepare, and then is popped in the freezer for a couple of hours. Coating them in chocolate is optional but, of course makes everything better! Using pumpkin seeds is a good alternative to using nuts. These are packed full of magnesium, iron, and natural sugars, so they will give you loads of healthy energy.

Chocolate Pumpkin Seed Energy Bars [Vegan, Grain-Free]

Cook Time



  • 1 cup pumpkin seeds
  • 1 cup desiccated coconut flakes
  • 2 cups dates soaked and pitted
  • 3 tablespoons raw cacao powder or raw carob powder
  • 2 tablespoons cacao nibs
  • 2 tablespoons coconut oil,co melted
  • 1 teaspoon vanilla bean powder
  • 1 teaspoon cinnamon
  • 4 drops of liquid stevia (optional)
  • Dash of Himalayan salt


  1. Place all ingredients except dates and coconut oil in the food processor and process until pumpkin seeds are finely ground.
  2. Add dates and process until combined and batter starts sticking together.
  3. Add melted coconut oil and process.
  4. Remove batter and place in a bowl.
  5. Use an 8×8-inch pan or silicone mold to shape bars.
  6. Place in freezer for minimum 2 hours.
  7. Remove from freezer and option to dip in melted dark chocolate.


Will last in the freezer for 1 month or fridge for 5 days. Individually wrap them in foil and grab them from the freezer for on the go snacking.





Crowd-pleasing raw desserts and simple snacks. Crystal Bonnet is a Raw Vegan Food Blogger and Food Photographer at Raw Revive, featuring vegan, high-raw recipes. Her passion led her to explore education as a raw vegan chef; completing courses through the Matthew Kenney Culinary School and The Raw Chef. Crystal now works on her blog, continues to take courses, sells her treats at farmer’s markets and prepares raw vegan meals for yoga/meditation retreats in the Canadian Rockies.



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