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 chocolate chips. And best of all … they’re healthy and super easy to make! You can have them mixed up and in the refrigerator to firm up in less than 10 minutes using only a food processor.

Chocolate Chip Pumpkin Bars [Vegan, Gluten-Free]

Serves

14 - 16

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Ingredients

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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Preparation

To Make the Crust:

  1. Add all ingredients for the crust to a food processor and process until it is well blended and has a crumbly texture.
  2. Remove and spread evenly in an 8x8-inch baking dish and press down firmly.
  3. Set aside.

To Make the Filling:

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

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

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