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 Grade A maple syrup
Instructions
- Prepare the pumpkin layer: In a food processor or high-speed blender, pulse the pecans, cashews, pumpkin puree, cinnamon, and sea salt until the mixture is finely ground and combined.
- Add dates and non-dairy milk: Add the medjool dates to the mixture, then pour in the non-dairy milk. Continue blending until a thick, paste-like consistency forms, ensuring all ingredients are well incorporated.
- Set the base layer: Line an 8×8 inch (or similar size) baking dish with parchment paper. Transfer half of the pumpkin mixture into the dish, spreading it evenly. Place the dish in the freezer to firm up this base layer.
- Make the chocolate layer: In a medium-sized bowl, combine the cacao powder, melted coconut oil, and Grade A maple syrup. Mix thoroughly until smooth and evenly blended.
- Assemble and chill: Pour the chocolate mixture evenly over the frozen pumpkin base layer. Return the dish to the freezer and let chill for at least 10 minutes or until the chocolate layer is set.
Notes
- You can substitute the nuts with your preference, such as walnuts or almonds, but pecans and cashews provide a creamy texture.
- Use fresh pumpkin puree or canned pure pumpkin for convenience.
- Medjool dates are preferred for natural sweetness and softness but any soft dates will work.
- Non-dairy milk options include almond, oat, or coconut milk depending on your preference.
- Ensure coconut oil is fully melted before mixing with cacao powder for a smooth chocolate layer.
- For firmer bars, freeze longer before serving.
- Store leftover bars in the refrigerator or freezer for best freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
