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+ servings

PUMPKIN PIE DESSERT BARS

Author: Nicole Modic of @KALEJUNKIE

SERVES 12 bars
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Ingredients

Pumpkin Layer

  • 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

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

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