Pumpkin Chocolate Bars

Chocolate is always in season, and these raw pumpkin-cacao bites seem like the perfect way to celebrate the festivities of fall. Thick, buttery fudge smeared between smooth layers of rich puree is reminiscent of cookie dough with an elegant twist.

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Raw Base: 

  • 2 1/2 cups raw organic pecans 
  • 8-9 organic dates, chopped coarsely  
  • 1/2 cup organic pumpkin puree 
  • 1 teaspoon organic ground cinnamon
  • 1 teaspoon organic ground pumpkin pie spice 
  • 1/4 teaspoon Celtic sea salt 

Chocolate Filling:

  • 1/2 cup organic, unrefined coconut oil, melted 
  • 1/4 cup dry-roasted almond butter
  • 1/2 cup organic 100% raw cacao powder 
  • 2-3 tablespoons organic pure maple syrup (optional) 
  • 1 tablespoon organic pure vanilla extract 
  • 1/4 teaspoon Celtic sea salt

Topping:

  • 100% organic raw cacao chips (optional) 

Instructions:

Preheat the oven to 375 degrees.

While the oven is preheating, cover the dates in water and soak for 15-30 minutes until soft. Drain and discard the water. 

Spread the pecans across a lined baking sheet and toast for 10 minutes. Let them cool completely. 

In a food processor, mix the pecans, pumpkin puree, spices and salt to achieve a cookie dough consistency. Add the softened dates and pulse until fully incorporated. 

Line an 8×8 baking dish with parchment paper and press half of the mixture into the base of the pan. Store in the freezer. 

Blend the chocolate ingredients together in a Nutribullet or other nutrient extractor. 

Remove the baking dish from the freezer and pour the chocolate concoction evenly across the surface of the first pumpkin layer. Return to the freezer for another 10 minutes. 

Distribute the remaining pumpkin mixture on top of the chocolate layer, pressing down lightly. Sprinkle raw cacao chips across the surface for a festive finish. Freeze until ready to serve (at least 30 minutes) and cut into bars.