Chocolate Coco Pumpkin Bars

A guilt-free, no bake treat to use up that pumpkin.

Author: Gina Matsoukas

Serves: 8

Ingredients

• 10 medjool dates, pitted and soaked for 15-30 minutes in water
• 1 cup almonds
• 1½ tablespoon dark, unsweetened cocoa powder
• 1½ teaspoon cinnamon, divided
• ¼ cup coconut butter, softened until spreadable
• 1 banana
• ¼ cup pumpkin puree
• 2 tablespoons honey
• unsweetened coconut flakes for garnish (optional)

Instructions

1. Combine dates, almonds, cocoa powder and ½ teaspoon cinnamon in a food processor. Process until a ball starts to form and “dough” becomes sticky.
2. Transfer to a 9×5 baking pan (a bread loaf pan) and spread/flatten out across the bottom of the entire pan.
3. Spread the softened coconut butter as evenly as possible on top of the date/nut mixture.
4. Add the banana, pumpkin, honey and remaining cinnamon to the food processor and process until smooth and fully combined.
5. Pour mixture on top of the coconut butter, spreading evenly across the entire surface.
6. Sprinkle coconut flakes on top and freeze until set. About 30 minutes.
7. Cut into 8 squares once frozen.
8. Keep bars stored in the freezer. They can be eaten directly from the freezer or thawed for a couple of minutes for a softer pumpkin top layer.