Ingredients
Scale
- 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)
Instructions
- FOR THE CRUST: 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.
- FOR THE PUMPKIN: Blend all of the ingredients for the pumpkin layer on high until smooth.
- Spread on top of the crust.
- FOR THE CHOCOLATE: 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.