The Midnight Cafe

INGREDIENTS

Bottom layer

• 2 1/2 cups raw pecans
• 10 Medjool dates
• 1/2 cup pumpkin
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• pinch sea salt

Chocolate layer

• 1/2 cup coconut oil , melted
• 1/2 cup cocoa or cacao powder
• 2-3 TBSP maple syrup

DIRECTIONS

1. In a food processor combine the dates until they’re smooth(ish) and sticky. Then add the pecans, pumpkin and spices until you get a coarse ground consistency. You may need to add a tiny bit of water for the mixture to come together (Soak dates for easier blending).
2. Line an 8×8 glass baking dish with parchment paper (or grease with coconut oil)
3. Press 1/2 the pumpkin/pecan mixture into the pan and place it in the freezer.
4. Melt the cocoa powder, coconut oil and maple syrup on low heat until they’re cobined.
5. Pour the chocolate mixture over the first pumpkin layer. Freeze again for 5-10 minutes (maybe longer if chocolate is warm)
6. Then press the remaining pumpkin mixture on top and place the whole thing back in the freezer for 30-35 minutes.
7. Once hardened and chilled, cut into bars and serve