Pumpkin Spice & Coconut Breakfast Bars
Raw, vegan, breakfast bars made with pumpkin spice and coconut.
gluten-free rolled oats
chia seed powder
dried coconut for bars + 2 tablespoons dried coconut for garnish
pumpkin pie spice
dash of salt
Soak dates for 15 minutes and remove pits.
Place walnuts and oats in the food processor and pulse until combined.
Add dates to the food processor and pulse until combined.
Add the rest of the ingredients into the food processor and process until a dough forms.
Line a 9 x 9 square baking pan with parchment paper or saran wrap.
Place mixture into the pan pressing firmly until even.
Place the rest of the dried coconut on top of the bar mixture spreading evenly on top for a garnish.
Place pan into the freezer for set for a minimum of 1 hour.
Remove pan from freezer, remove bar mixture and cut into bars.
Keep in fridge or freezer until eaten.
Substitute walnuts for almonds, oats for buckwheat, maple syrup for any other liquid sweetener, or cranberries for raisins.