No-Bake Butternut Bars
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 16
  • Crust:
  • 1 1/2 cup pecan pieces
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 tbls coconut sugar (or brown sugar)
  • pinch of salt
  • Filling:
  • 15 ounces of butternut squash puree (about two cups)
  • 1/2 cup coconut sugar (or brown sugar)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • pinch of salt
  • 1/2 cup coconut butter, warmed to liquid
  1. Put the pecan pieces in a food processor along with the coconut oil, 1 tsp vanilla, 1 tbls coconut sugar, and a tiny pinch of salt. Pulse until you have a slightly chunky mix. Firmly press the pecan mixture into an 8 x 8 inch baking pan.
  2. In a medium saucepan, warm the butternut squash puree with the coconut sugar and cinnamon. When it is just at a simmer, turn off the heat and stir in the vanilla, salt, and coconut butter. Whisk until the coconut butter is completely incorporated.
  3. Spread the butternut mixture over the pecan crust. Refrigerate for at least two hours, then cut into squares and serve. Cover and refrigerate any leftovers.
Recipe by Seasonal & Savory at