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Chocolate Chip Pumpkin Bars
[Vegan, Gluten-Free]

KT By: Karielyn Tillman

Author Bio

Karielyn is a wife and mother of three. Her website, The Healthy Family and Home,... Read More

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Chocolate Chip Pumpkin Bars [Vegan, Gluten-Free]

14 - 16

These chocolate chip pumpkin bars are perfect if you love the pumpkin and chocolate combination. It would be safe to say it runs a close second only to the peanut butter and chocolate combination. Not only do these bars have a chocolate crust, but a creamy pumpkin filling loaded with... Read More

Ingredients You Need for Chocolate Chip Pumpkin Bars [Vegan, Gluten-Free]

For the Crust:

2 cups pecans
1/4 cup raw cacao powder
4 Medjool dates, pitted
1 tablespoon coconut oil

For the Bars:

1 cup pumpkin purée
1/2 cup cashew butter
1/2 cup coconut flour
4 Medjool dates, pitted
1 tablespoon coconut oil
1 teaspoon vanilla bean powder
1/4 teaspoon ground nutmeg
2 pinches ground cloves
1 cup vegan mini chocolate chips

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How to Prepare Chocolate Chip Pumpkin Bars [Vegan, Gluten-Free]

To Make 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 8x8-inch baking dish and press down firmly.
Set aside.

To Make the Filling:

Add the cashew butter and dates 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.

Notes

Feel free to adjust the pumpkin spices (nutmeg, clove, vanilla) to your preference.

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