Pumpkin Caramel Slices

Crust

1. Preheat oven to 350° F.
2. Use a food processor to pulse the Pumpkin Seed + Flax Granola until the texture is coarse, but without any large chunks.
3. Add the coconut oil, almond milk, granulated sugar, flour, and sea salt. Pulse to mix. Press firmly into a loaf pan lined with parchment paper. Bake for 10 minutes.

Pumpkin Date Caramel

1. Combine all ingredients in a food processor and process on high (pausing to scrape down the edges, as needed) until it becomes a thick, creamy paste.
2. Gently spread the caramel layer evenly over the baked crust.

Coconut Oil Chocolate Topping *For the melted coconut oil: Don’t microwave the coconut oil to melt it for this portion of the recipe. Instead, melt the coconut oil slowly by placing it somewhere warm (ex. next to your oven while it’s preheating.) The coconut oil should be liquid but not too warm or hot for the best texture. Whisk together the cocoa, melted coconut oil, vanilla, maple syrup and sea salt. Pour the chocolate over the caramel layer, spreading the chocolate all the way out to the edges. Chill the bars in the fridge to set the chocolate and make the caramel firm. To Serve Once the bars are chilled, run a sharp knife around the edge and turn the loaf pan upside down to pop them out. Slice into 8 squares (use a sharp knife with a warm blade to prevent the chocolate topping from cracking.) Serve these bars cool as the coconut oil chocolate softens at room temperature.