Ingredients
- 2 cups rolled oats
- 1/2 cup almond flour or ground almonds
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
- 6 medjool dates pitted
- 2 tablespoons almond butter
- 2-3 tablespoons water
Caramel:
- 12 medjool dates pitted
- 1 cup pumpkin purée
- 6 tablespoons almond butter
- 1/4 cup maple syrup
- 2 tablespoons coconut oil solid
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 teaspoon pumpkin spice mix
Garnish:
- 8 ounces vegan chocolate (about 230 grams)
- 1 cup pecans
Instructions
- To make the base, blend the rolled oats, almond flour, pumpkin pie spice, and salt in a food processor until they form light crumbs.
- Add the pitted medjool dates and almond butter and blend further until completely combined.
- Add the water, one tablespoon at a time, and blend until the mixture sticks together to form a dough-like consistency.
- Line an 8x8-inch baking dish with parchment paper and press the mixture evenly into the bottom of the dish using a spatula.
- For the caramel, add all of the ingredients to a high-speed blender and blend until completely smooth.
- Using a rubber or offset spatula, spread the caramel on top of the base.
- Place in the freezer for at least 4 hours, or until set (overnight if possible).
- Melt the vegan chocolate over a double boiler. Reserve a couple tablespoons of melted chocolate for the pecans. Pour the melted chocolate over the caramel and use a spatula to spread it out evenly over the caramel layer.
- Dip the pecans in the reserved melted chocolate to stick them on top of the chocolate layer.
- Use a very sharp knife to cut into slices. DEVOUR.