Pumpkin Chocolate Bars with Gingersnap Crust (Vegan, No-Bake)

INGREDIENTS:

Gingersnap Crust:
2 cups gluten free, vegan gingersnap cookies
½ cup raw pecans
½ cup raw almonds
4 pitted dates, soaked and drained
1-2 tsp. coconut oil, melted
1 Tbsp. pumpkin (optional)

Chocolate Layer:
½ cup cacao powder
½ cup coconut oil, melted
¼ cup + 2 Tbsp. maple syrup
1 Tbsp. coconut butter, melted
¼ tsp. salt
2 Tbsp. pumpkin (optional)

Pumpkin Layer
1 (15 oz.) can organic pumpkin
½ cup maple syrup
3 Tbsp. coconut oil, melted
2 tsp. vanilla extract
2 pitted dates, soaked and drained
2 Tbsp. coconut butter, melted
½ tsp. pumpkin pie spice
¼ tsp. cinnamon

Toppings:
Dark chocolate, melted
Pumpkin seeds

DIRECTIONS:

For the Crust:

1.Absorb dates warm water to relax for around 30 minutes.

2.Place the gingersnap treats, pecans and almonds in a sustenance processor and heartbeat until finely ground.

3.Include the dates, subsequent to splashing and depleting, coconut oil and pumpkin and mix into a sticky batter.

4.Press blend into base of material paper or saran wrap lined 8"x8" heating dish and put aside while setting up the filling.

For the Chocolate Layer:

5.Join all chocolate layer fixings in a nourishment processor and mix until smooth.

6.Spread the chocolate blend over the gingersnap outside layer and place in the cooler to set while influencing the pumpkin to layer, around 15 minutes.

For the Pumpkin Layer:

7.Put pumpkin, maple syrup, coconut oil and vanilla concentrate into sustenance processor and mix until the point that very much joined.

8.Include dates, subsequent to drenching for 30 minutes and depleting, coconut spread and flavors and mix until smooth.

9.Pour the pumpkin filling over the chocolate layer, cover and place in the cooler for 4-6 hours, or overnight for best outcomes.