Chai Spiced Pumpkin Bars - Food Plan Friendly

For the crust:
1/2 cup old-fashioned rolled oats (certified gluten-free if necessary)
1/2 cup pumpkin seeds
1/2 teaspoon cinnamon
1/8 teaspoon salt
2/3 cup chopped Figs/Apricots/Ripe Juicy Peaches — plus a few more if needed (fresh is better)
(optional) 1/2 cup unsweetened shredded coconut
Note: if using dried fruit - add 2-3 tsp water after mixture is sufficiently diced.

For the filling:
1 1/2 cups pumpkin puree (1x15 oz can)
120 drops sweetener
1/4 cup melted coconut oil
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1/2-3/4 teaspoon cardamom
1/2-3/4 teaspoon ginger
1/4 teaspoon cloves
1/8 teaspoon black pepper
2 tablespoons oat bran

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 figs 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, sweetener, coconut oil, vanilla, salt, and spices in a food processor. Blend until smooth. Add the oat bran 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. Use a chef's knife to cut the bars, wiping the knife clean between cuts. Serve chilled.

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