Topping Ingredients:

1/2 Cup Pumpkin
1/2 Cup Raw Cashews
1/3 Cup Pitted Dates
Dash of Salt
2 Packets Truvia (or Stevia of Choice)
2 Tbsp Unsweetened Almond Milk
2 Tbsp Almond Butter
2 Tbsp Natural Cocoa

Coconut Almond Crust Ingredients:

1 Cup Slivered Almonds
1 Cup Pitted Dates
1/3 Cup Unsweetened Shredded Coconut
1/4 Tsp Almond Extract (optional This gives the bars an amaretto flavour).

Filling and Crust Directions:

Place all topping ingredients into food processor. Blend until smooth.
If you find the mixture is too thick feel free to add another Tbsp of almond milk.
Set mixture aside.
Blend and/or pulse all Coconut Almond Crust ingredients in a food processor until nut consistency is like sundae topping nuts (still visible small chunks).
Tip If you do not have an amazing food processor pre-chopping the dates by hand really helps.

Assembly Directions:

In an 88 pan or glass dish grease with a non-stick healthy cooking spray.
Press Coconut Almond Crust evenly into the bottom of the pan.
Spread Dark Chocolate topping mixture evenly overtop of Coconut Almond crust.
Cover with saran wrap and place in the freezer overnight.
Remove from the freezer and cut into squares.
Serve immediately! Enjoy!

Makes 18 squares