For the crust:

• 1/2 cup old-fashioned gluten-free rolled oats
• 1/2 cup pumpkin seeds
• 1/2 cup unsweetened shredded coconut
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 2/3 cup pitted dates, chopped — plus a few more if needed
• 1 teaspoon maple syrupFor the filling:
• 1 1/2 cups pumpkin puree
• 1/3 cup maple syrup or agave syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• 3/4 teaspoon cardamom
• 3/4 teaspoon ginger
• 1/4 teaspoon cloves
• 1/8 teaspoon black pepper
• 2 tablespoons Vega One Vanilla Protein Powder

Directions:

1. Line an 8″x8″ baking pan with parchment paper so you can lift the bars out for cutting.
2. To prepare the crust, place the oats, pumpkin seeds, coconut, cinnamon, and salt in a food processor and pulse until finely ground. Add 2/3 cup dates and the maple syrup, and process until well combined and sticky. The mixture may look crumbly, but it should hold together when pinched between your fingers. If necessary, add more dates to get the right consistency.
3. Press the dough firmly and evenly into the baking pan. Place the pan in the freezer while you prepare the filling.
4. To make the filling, combine the pumpkin puree, maple syrup, coconut oil, vanilla, salt, and spices in a food processor. Blend until smooth. Add the protein powder and blend until well combined. Adjust sweetener if desired.
5. Remove the pan from the freezer and pour the filling on top, spreading it out evenly. Cover and refrigerate for at least 6 hours or overnight.
6. Lift the bars out of the pan using the parchment paper edges. Cut them into bars. Serve chilled.

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