Obsession-Worthy No Bake Pumpkin Spice Cookie Dough Bars
APPROXIMATE MACROS u003cstrongu003eper square (1/12 of recipe):u003c/strongu003eu003cbru003ecalories: ~439u003cbru003ecarbs: ~47 gu003cbru003efat: ~27 gu003cbru003eprotein: ~11 g
Servings 12 servings
Calories 439kcal
Ingredients
- chocolate base 1 cup almond flour 1/3 cup flax meal 1/2 cup runny almond butter 1 cup medjool dates, pitted (softened in hot water if needed) 1/3 cup cocoa powder 3 tbsp edward u0026 sons native forest organic coconut cream 1 tsp vanilla extract pinch of sea salt pumpkin cookie dough filling 1/2 cup runny almond butter 1/8 cup almond flour 1/2 cup gluten-free oat flour 1/8 cup edward u0026 sons native forest organic coconut cream 1/4 cup maple syrup 2 tsp pumpkin pie spice 1/3 cup pumpkin puree 1 tsp vanilla extract 1/4 cup flax meal 1/3 cup mini chocolate chips chocolate topping 1/2 cup dairy-free chocolate chips (or 1/2 cup for a lighter version) 2 tsp coconut oil
Instructions
- 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.