No Bake Peanut Butter Pumpkin Bars

What’s better than chocolate and peanut butter? Adding pumpkin of coarse! ?

These taste like Reese’s cups in a pan but make you feel so much better about yourself!

Serves: 24

Ingredients:

• 1 Can of Chickpeas, drained and rinsed
• ½ Cup Pumpkin Puree
• 2 Tablespoons Coconut Oil, divided (can use softened butter if desired)
• 1 Cup Natural Peanut Butter
• ⅓ Cup Honey (Can Sub Agave if vegan)
• 1.5 Cup Dark Chocolate Chips

Directions:

1. Prepare a 8 x 8 pan with cooking spray
2. In a food processor, blend the chickpeas until smooth.
3. Add the pumpkin, 1 tablespoon coconut oil, peanut butter and honey. Blend until smooth and combined.
4. Spread the mixture into the pan and freeze.
5. While the dough is firming up, melt the chocolate chips with the remaining tablespoon of coconut oil. You can do this over a double boiler, or in the microwave (just be careful when using the microwave to ensure the chocolate doesn’t burn).
6. Remove the pan from the freezer and spread the chocolate on top.
7. Place in the fridge or Freezer to firm up the chocolate. Serve immediately, or store in a covered container in the fridge or freezer until day of serving.