Line a 7x5 or 6x6-inch pan with parchment paper with an overhang (you could also use a round 6-inch springform).
Crust:
Blend the ingredients for the crust in your food processor until the dough gets crumbly and sticks together when you press it between your fingers. If it's too dry add a few more dates. Spread the crust in the pan, set aside
Pumpkin filling:
Now blend all ingredients for the pumpkin filling in your food processor or blender until everything is smooth and creamy.
Spread the pumpkin filling onto the crust and put the pan in the freezer for about half an hour.
Chocolate glaze:
Mix the ingredients for the chocolate glaze in a bowl (using a whisk works best) and spread the glaze over the pumpkin filling. Read my blog post (above) to learn about other frosting options.
Freeze again for at least 2 hours until set. Release from pan and cut into bars.
Let the bars thaw before you enjoy them. Store leftovers in the freezer.
Notes
Mulberries: If you don't have dried mulberries, then double the amount of nuts
Oat flour: You could use almond flour instead of oat flour for a paleo version. If you want to use coconut flour I would suggest using just half of a cup (or even less), because coconut flour is very absorbent.
Sunflower seed butter: You can use almond butter, peanut butter, or any other nut/seed butter instead.
The total time doesn't include chill time.
The nutrition facts are for one bar if you cut the batch into 12 bars. Calculation includes the chocolate glaze.
Nutrition Facts
Vegan Pumpkin Bars
Serving Size
1 bar
Amount per Serving
Calories
207
% Daily Value*
Fat
7.8
g
12
%
Saturated Fat
1.1
g
6
%
Carbohydrates
26.2
g
9
%
Fiber
5.2
g
21
%
Sugar
16.9
g
19
%
Protein
5.1
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.