No Bake Pumpkin Spice Squares

Give me ALL the pumpkin flavored things this fall, am I right?!

Add these No-Bake Pumpkin Pie Shakeology Squares to your fall and winter recipe rotation! Made with Pumpkin Spice Vegan Shakeology, these No-Bake Pumpkin Pie Shakeology Squares are a fun treat when you’re in the mood for something creamy and a little bit crunchy! 

If you didn't order your Pumpkin Spice Shakeology yet & LOVE pumpkin then Oh My Gosh, order it NOW since it's on LIMITED release meaning they stop making it soon <3  Just this last week while on vacation, I had a girl go out of her way to text me to tell me how much she was grateful for trying the pumpkin spice and how it's helping her not go to her normal coffee house addiction!  WIN WIN she's saving money, saving calories, and saving a sugar rush!

Now, if you're reading this and you're NOT a pumpkin fan or maybe you don't have pumpkin spice Shakeo, no worries, make this with Vegan Vanilla Shake mix (add a tsp of your favorite pumpkin spice blend - mine is from Trader Joe's) and still enjoy this treat!! It's SOOOO GOOD!

Ingredients

• ½ cup chopped raw pecan, toasted
• ¼ cup unsweetened shredded coconut, toasted
• 4 Medjool dates
• 1 Tbsp. + 1 tsp. extra-virgin organic coconut oil, melted
• Nonstick cooking spray
• 1½ cups canned lite coconut milk
• ½ cup water
• 2 envelopes unflavored gelatin (preferably from grass-fed cows)
• ½ cup pure pumpkin puree
• 2 scoops Pumpkin Spice Shakeology

Instructions

1. To make crust, place pecans, coconut, dates, and oil in food processor; process until well blended.
2. Press pecan mixture into 8 x 8-inch baking pan that has been lightly coated with spray. Set aside.
3. Place coconut milk and water in small saucepan. Sprinkle with gelatin. Allow to bloom for 5 to 10 minutes.
4. 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°F).
5. Add pumpkin; whisk to blend.
6. Add Shakeology; whisk to blend.
7. Pour coconut milk mixture evenly over crust; cover. Refrigerate for 3 to 4 hours, or until pumpkin mixture has set.
8. Cut into eight bars (approximately 2 x 2 inches). 
9. Serve immediately (or store in an airtight container in the refrigerator for up to 5 days).

OPT IN HERE FOR MORE AWESOME RECIPES - Week of Sneaky Treats is THE MOST exciting time for my team in the fall to help others because who doesn't love dessert - and now you're get to find ways to make your's healthier while not losing any of the awesome flavors we love!