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Dairy-free, Gluten-free Chocolate Pumpkin Dessert Bars

Course Dessert
Keyword chocolate, healthy dessert, PCOS, PCOS friendly, pumpkin
Author Liz Bissell

Ingredients

Base

  • 1 cup walnuts
  • 5 dates, sliced
  • 2 tbsp cocoa powder

Filling

  • 2½ cup raw cashews, soaked overnight or for at least 2-4 hours
  • ½ can coconut milk
  • ¾ can coconut cream
  • 2 tbsp cocoa powder
  • 1 tbsp pumpkin pie spice
  • ¾ can 100% pumpkin puree
  • 3 tbsp maple syrup
  • 1-2 pinches coarse sea salt

Topping

  • Handful of dark chocolate chips, chopped

Instructions

  1. For the base, pulse the walnuts in a food processor until finely chopped.

  2. Add the cocoa powder and pulse until evenly combined. Next, add in the dates and pulse until dates are completely blended.

  3. Using a 9 by 9 freezer-friendly dish, spread the date mixture along the bottom of the pan and press firmly down covering the entire bottom of the pan. Freeze for at least 15 minutes.

  4. While the base is freezing, add the cashews, coconut milk, coconut cream, maple syrup, pumpkin puree, cocoa powder, pumpkin pie spice, and sea salt to a food processor or blender. Blend until smooth. Add additional salt as needed.

  5. Pour the filling over the frozen crust and sprinkle the chopped chocolate chips on top. Freeze for 2-3 hours.

  6. Remove from the freezer about 30 minutes prior to eating. Cut into squares and enjoy!