With a can of pumpkin in my hand, I was on a mission to make something tasty. I didn’t feel like cookies or cake or pie or fudge (WHAT?!), so I hopped on Pinterest and scoured the site for pumpkin treats I could make right here, right now.
Then I got distracted by quotes. And cute kitten pictures. And the next thing I knew, an hour had gone by and I hadn’t looked at a single pumpkin recipe. Focus, Cassie! Focus.
Okay. I will focus. Search “vegan pumpkin dessert”. Find lots of cookies, cakes, pies and fudge. NONONONOTHANKYOU. After searching for almost another hour (OMG WHAT IS HAPPENING, PINTEREST?!), I finally stumbled upon a recipe that looked yumz!
These no bake chocolate coco pumpkin bars. Okay FINE, these will do. As if I was settling or something. Man, I am grouchy when I’m on Pinterest too long.
Whipped up a batch, ate them all in 2 days. Didn’t share with my fam. They went bonkers. Made more, with slight changes to the recipe. They ate them, and I was the best mom/wife ever again. Awesome. I always knew I was the best. Score!
These guilt-free treats are so good. And they’re pretty! And you all know how much I loves me some pretty food. It makes my soul happy.
So today I encourage you to make some pretty food. It’s the weekend! Celebrate with some chocolate & coconut pumpkin bars. Preferably in front of the TV with a super scary movie playing. Halloween is coming and it’s time to scare yourself. And eat tasty fall treats. YES PLEASE.
- 10 dates, pitted
- 1 cup almonds
- 2 tbsp unsweetened cocoa powder
- 2 tsp cinnamon
- ¼ cup shredded coconut
- ¼ cup coconut oil
- 1 small banana
- ¼ cup pumpkin puree
- 2 tbsp agave
- ½ tsp vanilla
- ½ tsp pumpkin pie spice
- Add dates, almonds cocoa powder and 1 tsp of cinnamon to your food processor. Process until it all comes together into a ball.
- Transfer the mixture to a 9x5 baking dish and flatten it out in the pan. Set aside.
- In small bowl, combine the shredded coconut and coconut oil. Mix well until thick (you may need to add more coconut oil or shredded coconut to get it to a spreadable consistency). Spread this mixture on the chocolate almond mixture in the pan.
- Add the banana, pumpkin puree, agave and 1 tsp cinnamon into your food processor and process until smooth. Pour over top of the coconut mixture and smooth it out so that it covers the entire dish.
- If desired, sprinkle some coconut on top.
- Freeze for 60 minutes or until set. Cut into squares and serve. Store in the freezer. Remove for a few minutes to thaw before eating.
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