Raw Pumpkin Pie Bars

***warning*** These bars are highly addictive! Seriously, I can’t get enough. Inspired by best friend, Bree. πŸ™‚ She’s pregnant and is having a major pumpkin craving, so I just tossed some ingredients in a food processor and they turned out way better than I could have ever imagined πŸ™‚Β 

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Next time I would like to try and make a crust for them. If you have any raw/vegan crust ideas, please email me. I will try it out and report back πŸ™‚

Okay, here’s my recipe! Enjoy!

Pumpkin Layer:

1 Cup 100% Pumpkin Puree (be careful, there are a lot imitations out there, making your own is always the best way to go)

8 Pitted Majool Dates

1/2 Cup Almond FlourΒ 

1/2 Cup Coconut Flour

1 Teaspoon Vanilla Extract

1 Teaspoon Cinnamon

Chocolate Layer:

1/4 Cup Coconut Oil

1 Cup Enjoylife Chocolate Chips

What to do now:

Put all your dates in a food processor and pulse until you have date paste. In a separate bowl mix your dry ingredients together then add with the date paste in the food processor. Pulse until combined. Add pumpkin and vanilla, pulse until combined. Once you have a smooth, thick pumpkin base (you can add more coconut flour if you would like it thicker) pour into an 8×8 pan lined with parchment paper.Β 

Put your chocolate chips in a bowl while your coconut oil is heating in a small sauce pan. When the coconut oil is completely melted, pour over chocolate chips and let sit for 1-2 mins. Whisk until combined. (If you have trouble with this you can just warm the chocolate chips and coconut oil in the sauce pan on very little heat, continually whisking until melted.)Β 

Pour your chocolate sauce evenly over the pumpkin base. Place in the freezer over night or at least 5 hours. Eat directly out of freezer! πŸ™‚Β 

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