No Bake Pumpkin Spice Shakeology Squares

No-Bake Pumpkin Spice Shakeology Squares

Made with Pumpkin Spice Plant-based Vegan Shakeology, these no-bake bars are a fun treat when you’re in the mood for something creamy and a little bit crunchy.

Yields: 8 servings (1 bar each)
Portion Fix Containers: 1/2 purple, 1/2 orange, 1 blue, 1 tsp


  • ½ cup chopped almonds, toasted
  • ¼ cup unsweetened shredded coconut, toasted
  • 4 Medjool dates, pits removed
  • 1 Tbsp. + 1 tsp. extra-virgin organic coconut oil, melted
  •  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 Plant-Based Vegan Shakeology


  1. To make crust, place almonds, coconut, dates, and oil in food processor; process until well blended.

  2. Press almond 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).