Pumpkin-Pistachio Chocolate Bars
NOTE: I made this video before the consumer report about chocolate containing heavy metals was released. Please do your research and use a brand of chocolate your are comfortable with.
1 ½ cups or 1 can of chickpeas (rinse and drained)
½ cup pumpkin purée
¾ cup date paste
1 ½ tsp cinnamon
¼ tsp ginger
⅛ tsp cloves
⅛ tsp black pepper (optional)
2 tsp vanilla
¼ tsp salt
Pistachios (optional)
12-16 oz unsweetened or date sweetened chocolate. (Because I’m sugar-free, I use 100% unsweetened cacao chips, however, if 100% is too bitter for you, you can use whatever percentage you prefer).
In a blender combine all the ingredients except for the chocolate and blend until completely smooth.
Fill a silicone mold to desired thickness. If using pistachios you can add them now.
Place a glass or stainless steel bowl over a pot of simmering water. Allow chocolate to melt until completely smooth. (This chocolate can be melted as needed with the same method)
Add a thin layer of chocolate over your pumpkin filling, this will be the base of your bar. Place in the freezer for 4+ hours or until completely frozen.
Remove frozen pumpkin bars from the mold and place them chocolate side down on a mesh rack. Once they are half thawed (10 minutes or so), pour melted chocolate over top to coat the entire bar. Top with coarse salt if desired. Allow to cool and set (this should happen fairly quickly since the bars will be cold)
