Ingredients
For the crust:
- 2 cups raw pecans
- 1 tsp cinnamon
- 12 medjool dates (pits removed)
For the filling:
- 1 cup pumpkin puree
- 1 can full fat coconut milk (refrigerated overnight)
- 2-3 T maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp sea salt (optional)
For the chocolate topping:
- 1 cup vegan chocolate chips
- 2 T almond milk
Instructions
- In a food processor, mix the nuts and cinnamon for a minute. When you see the mixture start to get moist, add the dates and process until a loose dough starts to form.
- Line an 8×8 baking dish with parchment paper. Gently press the dough into the bottom of the baking pan. Stick in the the freezer while you make the creme filling.
- Make sure your can of coconut milk has been refrigerated overnight. Open the can and scoop the solid white part into your mixing bowl. You can save the remaining water for smoothies.
- Using the whipping attachment on your mixer, whip the coconut milk into a cream. While that is whipping, mix the remaining filling ingredients in the food processor.
- Gently fold the pumpkin mixture into the coconut cream.
- Once everything is incorporated, spread the mixture on top of the crust in the baking dish and place it back in the freezer.
- To make the chocolate topping, fill a saucepan with water and bring it to a boil. Place a glass bowl on top of the sauce pan. Put the chocolate chips and almond milk into the glass bowl and gently melt the mixture. You will need to keep a close watch and stir constantly.
- Once the chocolate is melted, spread it over the creme layer in the baking dish and place it back in the freezer to set.
For best results, let the bars sit in the freezer overnight before cutting into squares. When you pull the baking dish out of the freezer, it will need to sit on the counter for about 5 minutes before it is soft enough to cut. These should last quite some time in the freezer.