A new recipe on Thanksgiving Day? You guys, I could not freaking resist. I had to sneak in just one more pumpkin recipe before we move onto Christmas, because you know what that means – peppermint. But the reality is, I will be eating these all year round because they are insanity, and once you taste them, you will be too!
One of the things that I love about this recipe is that it’s no bake, and you can pull this off, from start to finish, in 30 minutes flat, and you only need a handful of ingredients. You can also mix and match the nuts to your liking, if you aren’t a huge fan of pecans and cashews. You can also add seeds – think pumpkin seeds, hemp seeds, and even sprinkle in some chia. The world is your oyster, really.
My favorite part of this recipe is the middle layer – aka, the chocolate layer. The chocolate layer is a simple blend of cacao powder, coconut oil, and grade A maple syrup from the Maple Guild. If you don’t have this maple syrup, you can order it on their website and save 25% off your order by using code kalejunkie25 at checkout. It’s a great deal, so be sure to check it out. Otherwise, be sure to use a quality maple syrup, because it matters!
Rather than bore you to death with all of the chores I have left to do around the house before family comes over for Thanksgiving dinner, I’ll get right to the recipe, because it’s straight up crack in pumpkin bar form.
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!