Ingredients

The following ingredients have 4 Servings
  • CRUST:
  • 1 1/4 cup rolled oats
  • 2 tbsps cacao powder (or cocoa powder)
  • 1/4 cup maple syrup
  • 1-2 tbsps water (if needed)
  • PUMPKIN LAYER:
  • 1 cup pumpkin puree
  • 3/4 cup pitted medjool dates
  • 1 tsp cinnamon
  • 3 tbsps non-dairy milk
  • CHOCOLATE LAYER:
  • 3/4 cup dates
  • 1/2 cup + 1 tbsp non-dairy milk
  • 2 tbsps cacao powder (or cocoa powder)

Instruction

  • Grind the oats in a blender or food processor.
  • Mix together the oat flour, cacao powder, and maple syrup. Add 1-2 tbsp of water as needed to form a dough. Press into the bottom of a lined loaf pan.
  • Blend all of the ingredients for the pumpkin layer on high until smooth.
  • Spread on top of the crust.
  • Blend all the ingredients for the chocolate layer on high until smooth.
  • Drop spoonfuls of the chocolate on top of the pumpkin and swirl it with the handle of a spoon. Don’t go overboard with you swirly-whirling, or you’ll end up with a muddy mess!
  • Refrigerate (or freeze for firmer bars) for 4 hours.
  • Cut into 8 squares. Store in the fridge.