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Pumpkin Crunch Squares

A delightful treat perfect for fall, packed with pumpkin, almond butter, and chocolate for a satisfying crunchy snack.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 160
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 3 medium rice cakes, crumbled
  • 1/2 cup creamy almond butter Substitute with peanut butter if preferred
  • 1/4 cup pumpkin puree
  • 1/4 cup maple syrup Add more for extra sweetness if desired
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin spice Can substitute with cinnamon or omit
  • 1/4 cup roasted and salted peanuts, finely chopped Plus extra for garnish
  • 4 large medjool dates, chopped into 1/2 inch pieces
  • 3/4 cup chocolate chips Use dairy-free for vegan option
  • 1 1/2 teaspoons coconut oil
  • flaky sea salt to top

Method
 

Preparation
  1. Line a 9x5" loaf pan with parchment paper.
  2. In a medium bowl, mix together the crumbled rice cakes, almond butter, pumpkin puree, maple syrup, vanilla, and pumpkin spice.
  3. Add the chopped peanuts and mix again.
  4. Transfer the mixture into the loaf pan and press it down firmly.
  5. Press down the chopped dates into the mixture.
  6. Set the pan in the freezer while you melt the chocolate.
  7. In a separate bowl, melt the chocolate chips and coconut oil together, microwaving in 15-second increments and stirring often until smooth.
  8. Pour the melted chocolate on top of the pumpkin crunch mixture and spread it evenly.
  9. Immediately sprinkle with flaky sea salt and any other toppings you like.
  10. Freeze for at least 30 minutes (preferably 1 hour).
  11. Cut into bars and enjoy!

Notes

Store the Pumpkin Crunch Squares in an airtight container in the freezer for about a month. Let them sit at room temperature for a few minutes to soften before enjoying. Press down the mixture firmly to help the bars hold together.