Makes ~16 squares
For the crust:
- 1/2 cup old-fashioned rolled oats
- 1/2 cup chia seeds
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon cinnamon
- 1 teaspoon Hawaiian Spirulina powder
- 6-7 cup pitted Medjool dates
For the filling:
- 1 15 ounce can of organic pumpkin puree
- 1-4 drops of liquid stevia (to taste)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon cardamom
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 tablespoons almond meal
To prepare the crust, place the rolled oats, chia seeds, coconut, cinnamon, and Hawaiian Spirulina powder in a food processor and pulse until finely ground. Add dates and process until well combined and sticky. The mixture should stick together between your fingers – if it’s too crumbly, add some water or extra dates to get the right consistency.
Line an 8 x 8 baking pan with parchment paper or plastic wrap. Press the dough firmly and evenly into the baking pan. Chill the pan in the freezer while you prepare the filling.
To make the filling, combine the pumpkin puree, liquid stevia, coconut oil, vanilla, spices and almond meal in a food processor and blend until smooth.
Remove the pan from the freezer and pour the filling on top, spreading it out evenly. Cover and refrigerate for at least 4 hours or overnight.
Lift the bars out of the pan using the parchment paper edges. Cut the bars into 16 squares and serve chilled. These keep refrigerated for up to five days.
Option: Add Hawaiian Spirulina to some of your filling and serve green and orange bars for a fun and festive treat. These are kid and adult friendly.