
Pumpkin Bar Layer Ingredients:
- 2 cups pecans
- 3/4 cup cashews
- 1/2 cup pumpkin puree
- 8 medjool dates
- 1 tsp cinnamon
- 3 tbsp non-dairy milk
- pinch sea salt
Chocolate Layer Ingredients:
- 3/4 cup cacao powder
- 1/2 cup melted coconut oil
- 3 tbsp Maple Guild Grade A Maple Syrup
Pumpkin Pie Dessert Bars
Features:
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