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–+ servings

PUMPKIN PIE DESSERT BARS

5 from 1 vote
Nicole Modic
SERVES 12 bars
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Ingredients

Pumpkin Layer

  • 2 cups pecans
  • ¾ cup cashews
  • ½ cup pumpkin puree
  • 8 medjool dates
  • 1 tsp cinnamon
  • 3 tbsp non-dairy milk
  • pinch sea salt

Chocolate Layer

  • ¾ cup cacao powder
  • ½ cup melted coconut oil
  • 3 tbsp Maple Guild Grade A Maple Syrup

Instructions

  • 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 8x8 (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.Enjoy!
     XO
Calories: 310kcal | Carbohydrates: 24g | Protein: 5g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Sodium: 5mg | Potassium: 352mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1637IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg

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