Pumpkin Cookie Dough Bars

These no bake pumpkin spice cookie dough bars combine all the best flavours of raw cookie dough with a little pumpkin. They're easy to make and perfect for a healthy dessert or snack!

Prep:

10 mins

Cook:

0 mins

TOtal:

120 mins

servings:

12

Ingredients

398 ml Chickpeas from a can, drained, rinsed
1/4 cup pumpkin puree
1/4 cup cashew butter
1 1/2 cups Rolled Oats
1/3 cup Maple Syrup
2 tbsp Coconut Oil softened, plus more for melting chocolate
2 tsp Vanilla Extract
1/4 tsp Baking Soda
1/4 tsp Kosher Salt
1 tsp pumpkin pie spice
6 ozs. Dark Chocolate divided, chopped

Instructions

In a food processor, add the chickpeas through to the salt and purée until completely smooth (at least a few minutes).
Remove the chickpea cookie dough and place in a medium sized bowl. Add the pumpkin pie spice and 2 ozs. of the chopped dark chocolate
Line an 8x8 pan with parchment paper, using coconut oil if needed to help make sure the paper sticks to the pan. Pour the chickpea cookie dough into the pan and place in the freezer while you make the chocolate topping.
In a small saucepan over medium-low heat, melt the remaining chopped chocolate with the remaining 1 tsp of coconut oil. Melt until completely smooth.
Remove the pan from the freezer and pour the chocolate topping on top. Once it's starting to harden, you can make swooshes with the back of a spoon if you want. Top with some flaky salt if you desire (I love it!). Place back into the freezer until the cookie dough is set, about 1 to 2 hours.
Remove the pan, and take out the parchment lined cookie dough bars. Slice into 12 bars and let it sit at room temperature for 10 to 15 minutes prior to eating. Store leftover slices in the freezer in a sealed container or plastic bag.