Pumpkin Pie Nutella Bars

Dairy free Pumpkin Pie Nutella Bars made with all natural DateME Date Paste

Pumpkin Pie Nutella Bars

This recipe doesn’t actually use Nutella. Instead, toasted hazelnuts are combined with date paste and almond flour to make the crust of these scrumptious bars. With no added sugar, these are a delicious way to end a holiday meal.

Gluten free Pumpkin Pie Nutella Bars made with DateME Date Paste


For the Crust:
  • 1½ cups roasted/toasted hazelnuts
  • 1 Tbsp. coconut oil
  • 2 Tbsp. DateME Date Paste, slightly softened
  • 1½ Tbsp. cocoa powder
  • 1 Tbsp. almond flour
  • 1 tsp. coconut flour
  • pinch of salt
For the Pumpkin:
  • 1¾ cups pumpkin puree
  • 6 Tbsp. DateME Date Paste
  • ¼ cup coconut cream
  • 1 tsp. coconut flour
  • 3 eggs
  • ½ tsp. vanilla extract
  • ¼ tsp. pumpkin pie spice (optional)


  1. Preheat oven to 325°F. In a food processor, blend the hazelnuts until they resemble a meal.
  2. Add the almond flour, coconut flour, cocoa powder, and salt and continue pulsing until well combined and the mixture starts to slightly stick to the bottom of the processor.
  3. Add the coconut oil and date paste to the mixture and blend until a thick dough forms.
  4. Press the dough into the bottom of a parchment-covered square baking pan to make a uniform crust. Prick the crust with a fork in a few places and place in the oven for 7 minutes.
  5. Remove the crust from the oven and allow to cool slightly.
  6. In a high speed blender, mix together all of the ingredients for the pumpkin layer.
  7. Pour the pumpkin mixture on top of the partially baked crust, spreading with a spatula to ensure the top is flat and even.
  8. Bake for 25-30 minutes, or until the pumpkin is set.
  9. Remove from the oven and allow the pan to fully cool.
  10. Place the bars in the freezer for at least 3 hours prior to cutting.
  11. Store the bars in the fridge or freezer.

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