Directions

1. 1

   Line an 8x8 inch baking dish with parchment paper. In a food processor, combine the raw pecans and cinnamon. Pulse for about 1 minute until the mixture begins to release oils and become moist. Add the pitted medjool dates and continue processing until a loose, cohesive dough forms. Transfer the mixture to the prepared baking dish and gently press it evenly into the bottom to create the crust. Place the baking dish in the freezer.

2. 2

   Open the refrigerated can of coconut milk and carefully scoop out the solid white cream layer into a mixing bowl, reserving the liquid for other uses. Using an electric mixer with the whipping attachment, beat the coconut cream until light and fluffy, about 2-3 minutes.

3. 3

   In the food processor, combine the pumpkin puree, maple syrup, nutmeg, and sea salt. Process until smooth and well blended.

4. 4

   Gently fold the pumpkin mixture into the whipped coconut cream using a rubber spatula until fully combined and no streaks remain. Carefully spread this filling evenly over the chilled crust in the baking dish. Return to the freezer.

5. 5

   Fill a saucepan with water and bring it to a boil. Place a heat-safe glass bowl on top of the saucepan without letting it touch the water, creating a double boiler.

6. 6

   Add the vegan chocolate chips and almond milk to the glass bowl. Stir constantly and gently until the chocolate is completely melted and smooth, about 3-5 minutes.

7. 7

   Remove the baking dish from the freezer. Carefully pour the melted chocolate over the pumpkin creme layer and spread it into an even coating. Return the baking dish to the freezer and allow the chocolate topping to set for at least 15-20 minutes before serving.

8. 8

   Once fully set, remove from the freezer, cut into 9 equal squares, and serve chilled. Store any leftover bars in an airtight container in the refrigerator or freezer.