DifficultyBeginner

What do you do with a wee bit of leftover pumpkin puree...make these delectable {healthy} chocolate bars! Once you make these, I promise you, they will end up on heavy rotation in your kitchen. These chocolate bars are healthy enough that you could even enjoy one with your breakfast (almost like an energy ball), yet decadent enough to satisfy your desire for a chocolate bar. These can be made with any natural nut or seed butter of your choice such as sunflower butter or almond butter, making them Paleo. These require only 20 minutes or so of prep and about 4 hours of freezing time until you can dip them. Use the best quality GF DF chocolate chips, otherwise the chocolate won't melt properly.

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Yields12 Servings
Prep Time20 minsTotal Time20 mins
 3 ½ tbsp pumpkin purée
 1 cup natural salted peanut butter or other natural seed or nut butter such as almond or sunflower butter
 1 tsp vanilla extract
 4 tbsp date syrup or maple syrup/raw honey
 1 -2 tbsp raw honey
 ½ cup unsweetened shredded coconut
 ½ cup raw pumpkin seeds (chop roughly if you don't have a food processor)
 ¼ tsp fine sea salt
 1 heaping tsp pumpkin pie spice
Chocolate Shell
 1 scant cup (just shy of 1 cup) high quality GF DF chocolate chipsI recommend these brands: Enjoy LIfe, Pascha, Zazubean and for non celiacs/NCGS, Chuao and 365 which is the Whole Foods own store brand
 heaping 1/2 tbsp coconut oil
1

Place all of the bar ingredients in a food processor or bowl of a hand mixer and pulse or mix until all the ingredients are well combined and smooth and glossy.

2

Press mixture into a parchment lined Pyrex rectangular dish (I use a 9 x 6 '/ 6 cup 1.4 liter Pyrex glass food storage container, the kind with a lid). Use a piece of wax or parchment paper to press the mixture down evenly into the pan. freeze for a minimum of 4 hours

3

Once it is frozen solid carefully remove the entire rectangle of squares from the freezer using the edges of the parchment to lift it out. Use a large kitchen knife to evenly cut the rectangle into 12 equally sized bars.

Chocolate Shell
4

Over very low heat melt chocolate chips and coconut oil, stirring periodically until fully melted. While bars are still frozen drop the bars, one at a time into the chocolate. Use a fork or a spoon to flip and coat each side of the bar with chocolate. As you lift the bars out of the chocolate, allow the excess chocolate to drip off and place bars on a baking drying rack.

5

The chocolate shell should solidify quickly since the bars are cold. Once they are fully set, place them on wax paper in a single layer in the refrigerator. Then store them in a airtight container for up to a week (though I dare say they won't last a week).

Ingredients

 3 ½ tbsp pumpkin purée
 1 cup natural salted peanut butter or other natural seed or nut butter such as almond or sunflower butter
 1 tsp vanilla extract
 4 tbsp date syrup or maple syrup/raw honey
 1 -2 tbsp raw honey
 ½ cup unsweetened shredded coconut
 ½ cup raw pumpkin seeds (chop roughly if you don't have a food processor)
 ¼ tsp fine sea salt
 1 heaping tsp pumpkin pie spice
Chocolate Shell
 1 scant cup (just shy of 1 cup) high quality GF DF chocolate chipsI recommend these brands: Enjoy LIfe, Pascha, Zazubean and for non celiacs/NCGS, Chuao and 365 which is the Whole Foods own store brand
 heaping 1/2 tbsp coconut oil

Directions

1

Place all of the bar ingredients in a food processor or bowl of a hand mixer and pulse or mix until all the ingredients are well combined and smooth and glossy.

2

Press mixture into a parchment lined Pyrex rectangular dish (I use a 9 x 6 '/ 6 cup 1.4 liter Pyrex glass food storage container, the kind with a lid). Use a piece of wax or parchment paper to press the mixture down evenly into the pan. freeze for a minimum of 4 hours

3

Once it is frozen solid carefully remove the entire rectangle of squares from the freezer using the edges of the parchment to lift it out. Use a large kitchen knife to evenly cut the rectangle into 12 equally sized bars.

Chocolate Shell
4

Over very low heat melt chocolate chips and coconut oil, stirring periodically until fully melted. While bars are still frozen drop the bars, one at a time into the chocolate. Use a fork or a spoon to flip and coat each side of the bar with chocolate. As you lift the bars out of the chocolate, allow the excess chocolate to drip off and place bars on a baking drying rack.

5

The chocolate shell should solidify quickly since the bars are cold. Once they are fully set, place them on wax paper in a single layer in the refrigerator. Then store them in a airtight container for up to a week (though I dare say they won't last a week).

Pumpkin Chocolate Bars (Grain Free Vegan)