Pumpkin Chocolate Bars

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 cup Cocoa or cacao powder
  • 1/4 tsp Ginger
  • 10 Medjool dates
  • 1/2 cup Pumpkin

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 pinch Sea salt

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 2 1/2 cups Pecans, raw

Found on mywholefoodlife.com

Description

Ingredients

• Pumpkin Bar:
• 2 1/2 cups raw pecans
• 10 Medjool dates
• 1/2 cup pumpkin
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• pinch sea salt
• Chocolate layer:
• 1/2 cup coconut oil , melted
• 1/2 cup cocoa or cacao powder
• 2-3 T maple syrup

Directions

• In a food processor , combine the pecans, pumpkin and spices until you get a coarse ground consistency. Then add in the dates and blend a little more. You may need to add a tiny bit of water for the mixture to come together.
• Line an 8x8 glass baking dish with parchment paper.
• Press 1/2 the pumpkin/pecan mixture into the pan and place it in the freezer.
• In a large bowl , mix all the ingredients for the chocolate.
• Pour the chocolate mixture over the first pumpkin layer. Freeze again for 5-10 minutes.
• Then press the remaining pumpkin mixture on top and place the whole thing back in the freezer for 30-35 minutes.
• Once chilled, cut into bars and serve. Enjoy!