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