CHOCOLATE CHIP PUMPKIN BARS

CHOCOLATE CHIP PUMPKIN BARS

By onegreenplanet.org - Karielyn Tillman

SERVES - 14 - 16

For the Crust:

300g/2 cups organic pecans

40g/1/4 cup organic raw cacao powder

4 organic medjool dates (pitted)

1 tablespoon organic coconut oil

FOR THE BARS

220g/1 cup organic pumpkin puree

110g/1/2 cup organic cashew butter

60g/1/2 cup organic coconut flour

4 organic medjool dates (pitted)

1 tablespoon organic coconut oil

1 teaspoon organic vanilla bean powder

1/4 teaspoon organic ground nutmeg

2 pinches organic ground cloves

1 cup dark chocolate chips or chunks

Prepare the Crust:

Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.  Remove and spread evenly in an 8 x 8 baking dish and press down firmly.

Set aside.

Prepare the Filling:

Add the cashew butter and dates (pitted) to a food processor and process until creamy and well blended.  Add the remaining ingredients (EXCEPT the mini-chocolate chips) to the food processor and process until well blended.  Transfer the mixture to a medium sized bowl and gently stir in the mini-chocolate chips by hand.  Add the mixture on top of the crust and spread evenly.  Put it in the refrigerator for 30 – 60 minutes, or until it becomes firm.  Store in the refrigerator until ready to serve because it will get soft and lose it’s shape if left out at room temperature.