Healthy Pumpkin Snickers Bars (vegan + gluten-free

• Vegan
• Gluten free

• Produce

  • 1/2 cup Dates, pitted
  • 1/2 cup Peanuts
  • 2 tbsp Pumpkin puree

• Condiments

  • 2 tbsp Almond butter
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/8 tsp Cinnamon
  • 9/16 cup Cocoa powder
  • 3/8 cup Coconut sugar
  • 1/2 cup Oat flour
  • 3/8 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 3 tbsp Coconut oil

Found on emilieeats.com

Description

Ingredients

• ½ cup oat flour (ground-up rolled oats)
• 2 tablespoons pumpkin purée
• 2 tablespoons almond butter
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract, divided
• ¼ teaspoon + ⅛ teaspoon salt, divided
• ⅛ teaspoon cinnamon
• ½ cup pitted dates
• ½ cup peanuts, or other nut of choice
• ½ cup + 1 tablespoon cocoa powder
• ¼ cup + 2 tablespoons coconut sugar
• 3 tablespoons coconut oil, melted

Directions

• Line a baking sheet with parchment paper.
• In a medium bowl, mix oat flour, pumpkin, almond butter, maple syrup, ½ teaspoon vanilla, and ⅛ teaspoon salt until combined.
• On the baking sheet, form dough into a rectangle about ½-inch thick. Freeze for 1 hour.
• Meanwhile, soak the dates in hot water for 10 minutes.
• In a blender or food processor, blend dates, ¼ cup water, ½ teaspoon vanilla, and ⅛ teaspoon salt until smooth.
• Spread date sauce over the nougat layer. Top with nuts; freeze for 1 hour.
• In a medium bowl, mix cocoa powder, sugar, oil, and ⅛ teaspoon salt. Microwave the chocolate if needed to melt the sugar. Mix until well combined.
• Cut the bars into 5, or into mini bars. Place each bar in the chocolate bowl and completely cover the bar. Place back onto the baking sheet.
• These bars will melt easily, so store in the freezer.