What makes Fall even better? The taste of pumpkin and spices in our coffees, our snacks, and our desserts! Here is a recipe that is super easy and guaranteed to be a crowd pleaser! And it is made with all clean ingredients so it's guilt-free! Happy Fall, y'all!
Pumpkin Chocolate Bars
Vegan, Gluten Free, Paleo
Ingredients for base:
2 1/2 c. raw pecans
10 Medjool dates
1/2 c. 100% pumpkin puree
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
pinch Himalayan salt
Ingredients for filling:
1/2 c. coconut oil, melted
1/2 c. cocoa or cacao powder
2-3 T maple syrup
Directions:
In a food processor, puree the Medjool dates first or they are difficult to blend with mixture. Then add pecans, pumpkin puree, and spices and blend again until smooth. You may need to add a tiny bit of water for the mixture to become more malleable.
Line an 8 X 8 glass baking dish with parchment paper. Press 1/2 the pumpkin/pecan/date mixture into the pan. Set aside.
In a small bowl, mix all of the ingredients for the chocolate filling. Pour the chocolate mixture over the first pumpkin layer. Place in freezer for 20-30 minutes to allow chocolate to harden.
Then press the remaining pumpkin/pecan/date mixture on top and place it back into the freezer for 30-40 minutes until it hardens. Once chilled, cut into 9 pumpkin squares and enjoy!
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