No-Bake Recipe: Gluten-Free and Vegan Chai-Spiced Pumpkin Bars

Directions

1. Line an 8x8-inch baking dish with parchment paper, leaving overhang on two sides for easy removal.
2. In a food processor, combine oats, pumpkin seeds, shredded coconut, cinnamon, and salt. Pulse until finely ground. Add the chopped dates and process until the mixture is well combined and sticks together when pinched. If it's too crumbly, add a few more dates.
3. Press the crust mixture firmly and evenly into the prepared pan. Place it in the freezer while you make the filling.
4. In the food processor (no need to wash), combine pumpkin puree, maple syrup, coconut oil, vanilla, salt, cinnamon, cardamom, ginger, cloves, and black pepper. Blend until smooth. Add coconut flour and blend again until fully incorporated. Taste and adjust sweetness if desired.
5. Remove the pan from the freezer and pour the filling over the crust, spreading it evenly. Cover and refrigerate for at least 6 hours or overnight until set.
6. Lift the bars out using the parchment overhang. Using a chef's knife, cut into bars, wiping the blade clean between cuts. Serve cold.