Recipes

Recipe courtesy of Nicole Modic, aka Kalejunkie

Directions:

• In a food processor or high speed blender, pulse the pecans, cashews, pumpkin puree, cinnamon, and sea salt until everything is nicely ground
• Next, add the dates, followed by the non dairy milk, so that a paste-like mixture forms
• Line an 8×8 (or similar) baking dish with parchment paper. Place half of the mixture in the baking dish and place in the freezer
• Next, make the chocolate layer, by mixing together the cacao powder, melted coconut oil, and maple syrup in a medium sized bowl
• Pour chocolate layer over the pumpkin layer, and freeze for 10 minutes
• Remove from freezer and add the remaining pumpkin layer
• Freeze for another 30 minutes before slicing into squares
• Once chilled, cut into bars and serve