Vegan Chocolate Covered Pumpkin Bars


  • 1 cup  pumpkin puree
  • 1/2- cup water
  • 8-10 pitted medjool dates
  • 1 tbsp pumpkin pie spice
  • 1/2 teaspoon of sea salt
  • 3/4 cup almond flour
  • 1 cup vegan chocolate chips


  1. In a blender combine the pumpkin, dates, water, spice, and salt.
  2. Blend on high until smooth, add water slowly as necessary to blend until you have a thick paste.
  3. Transfer to a mixing bowl and add almond flour. Mix to form a ball of dough
  4. Shape the dough into a rectangle approximately 3/4 inch thick.
  5. Freeze for at least 2 hours until firm.
  6. Melt the chocolate chips. Add vegan butter or coconut oil to thin out if necessary
  7. Remove the dough from the freezer and slice into 10 rectangles.
  8. Dip each into the melted chocolate coating on all sides. Transfer to a pan or plate lined with wax paper.
  9. Refrigerate until the chocolate is firm and then enjoy! Keep in the fridge for up to a week.


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