Description
Paleo, egg-free, vegan
Ingredients
Scale
Crust
- 2 cups roasted pecans
- 2 pitted Medjool dates
- 2 Tbs ghee (sub coconut oil for vegans)
- ¼ tsp sea salt
Caramel
- 6 pitted Medjool dates
- ¼ cup pumpkin puree
- 1 Tbs full-fat coconut milk
- ½ tsp pumpkin pie spice
Ganache
- 1/2 cup full-fat coconut milk
- 1 cup chopped dark chocolate
- Extra pecan pieces for garnish (optional)
Instructions
- Line an 8×8 inch baking dish with parchment paper.
- In a food processor, pulse together the crust ingredients just until a dough forms. Press dough evenly into the bottom of the baking dish. Place in freezer for at least fifteen minutes.
- Place all caramel ingredients in the food processor and pulse until completely smooth. Spread evenly over the pecan crust. Place dish back in freezer for at least an hour, or overnight.
- To make the ganache: bring the coconut milk to a boil on the stovetop or in a microwave. Pour in the chopped chocolate, and let it melt in the milk for 5 minutes. Stir the ganache until completely smooth and shiny.
- Pour the ganache on the bars, top with extra pecans (if desired), and place in freezer. Freeze for at least 1 hour.
- Slice the bars into 8 or 10 squares, then serve and enjoy.
Notes
- Bars are best served cold, but not frozen solid. If they’ve been frozen overnight, let them sit out at room temperature for 10 minutes before eating.