¼ cup dates, pitted (soaked in hot water for 30 minutes if not soft)
2 tablespoons cacao powder
2 tablespoons coconut oil, melted
1 tablespoon maple
pinch of salt
crunchy coconut layer
¼ cup coconut butter, melted
2 tablespoons cacao nibs
chocolate layer
¼ cup coconut oil, melted
2 tablespoons cacao powder
2 tablespoons maple syrup
pumpkin layer
2 tablespoons coconut oil, melted
½ cup pumpkin puree
3 tablespoons peanut butter
2 tablespoons maple syrup
½ teaspoon pumpkin pie spice
dash of salt
Instructions
Line a 9" x 5" loaf pan with parchment paper. This will help the bars come out easily.
To prepare the crust, pulse the oats in a blender or food processor until flour is formed. Add all the other crust ingredients, then pulse until a mostly smooth texture is formed. Scoop the mixture out and press it into the bottom of the pan.
For the first crunchy coconut layer, spread 2 tablespoons of the coconut butter over the crust. Sprinkle 1 tablespoon of cacao nibs on top.
To prepare the chocolate layer, in a small cup, stir all ingredients together until smooth. Pour over ⅓ of the mixture over the crunchy coconut layer. Place the pan in the freezer so this layer can harden (about 15 minutes).
To prepare the pumpkin layer, stir all the ingredients together in a small bowl, until smooth. Spread half of the mixture over the chocolate layer. Place the pan back in the freezer so this layer can harden.
Repeat the process with another crunchy coconut layer, chocolate, pumpkin and a third chocolate layer on top.
Place the pan in the refrigerator so everything can set, until the top is firm. Remove the pan and gently tug on the parchment paper to remove hardened piece. Use a knife to slice into bars and store in an airtight container in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/10/12/no-bake-chocolate-pumpkin-everything-halloween-bars-vegan-gluten-free/