Pumpkin Chocolate Bars

Prep Time 5 min Serves 18     adjust servings

Spicy pumpkin pecan crust with a layer of chocolate ganache in the middle!


    Pumpkin Bar

    • 2 1/2 cups raw pecans
    • 10 Medjool dates
    • 1/2 cup pumpkin
    • 1 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp ginger
    • pinch sea salt

    Chocolate layer

    • 1/2 cup coconut oil , melted
    • 1/2 cup cocoa or cacao powder
    • 2-3 T maple syrup


    1. In a food processor , combine the pecans, pumpkin and spices until you get a coarse ground consistency. Then add in the dates and blend a little more. You may need to add a tiny bit of water for the mixture to come together.
    2. Line an 8x8 glass baking dish with parchment paper.
    3. Press 1/2 the pumpkin/pecan mixture into the pan and place it in the freezer.
    4. In a large bowl , mix all the ingredients for the chocolate.
    5. Pour the chocolate mixture over the first pumpkin layer. Freeze again for 5-10 minutes.
    6. Then press the remaining pumpkin mixture on top and place the whole thing back in the freezer for 30-35 minutes.
    7. Once chilled, cut into bars and serve. Enjoy!


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