These No Bake Pumpkin Cookie Dough Bars are the ultimate fall treat. With a fudgy chocolate base made from medjool dates, cocoa powder, and almond butter, a creamy pumpkin cookie dough layer filled with pumpkin purée, pumpkin pie spice, and chocolate chips, and an indulgent chocolate layer.
These bars are made extra luscious with Native Forest Organic Coconut Cream, which gives them their silky, bakery-style texture. The coconut cream makes both the chocolate base and pumpkin cookie dough layer smooth, rich, and satisfying, so every bite tastes like a cozy fall dessert dream.
Ingredients
Directions
- make the chocolate base: add medjool dates, almond butter, coconut cream, and vanilla extract to a food processor. blend until mostly smooth. add almond flour, flax meal, cocoa powder, and sea salt. process until a sticky dough forms. press evenly into a parchment-lined 8 x 8 pan. place in the fridge while preparing the filling.
- make the pumpkin cookie dough filling: in a large bowl, mix together almond butter, pumpkin puree, coconut cream, maple syrup, and vanilla until smooth. stir in almond flour, oat flour, flax meal, and pumpkin pie spice until a thick dough forms. fold in the chocolate chips. spread the filling evenly over the chocolate base. freeze for 2-3 hours.
- make the chocolate topping: melt the chocolate chips with coconut oil in the microwave or a double boiler until smooth. pour over the pumpkin filling and spread into an even layer.
- set and slice: quickly slice into squares so the chocolate topping does not crack. top with sea salt and enjoy! store in the fridge or freezer in an airtight container.
By @upbeetandkaleingit
