Here's a quick recipe to fancy your fall time pumpkin-flavored-everything obsession. The crème de la crème of this recipe, the ooey-gooey pumpkin caramel, is easy to make, gluten free, and VEGAN!
Enjoy, my friend <3
RICE CRISPY BASE:
1 1/2 cups smooth peanut butter
1/3 cup honey
1 teaspoon vanilla
1/3 cup hemp seed
3 cups Rice Krispies
PUMPKIN CARAMEL FILLING:
16 pitted dates
2 spoonfuls of peanut butter
2 spoonfuls of pumpkin puree (save the rest of the puree for a smoothie!)
1/2 tablespoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of sea salt
1 1/2 cups of chocolate chips of your choice (I use dark chocolate)
2 tablespoons of coconut oil
Thoroughly mix all of the ingredients for the rice crispy base in a large bowl. Pour the mix in a 8x8 baking dish. Spread the mix and flatten with a spoon.
Next, combine all the ingredients for the pumpkin caramel filling in a food processor and blend until smooth. Spread the pumpkin caramel mix over the rice crispy mix.
Place chocolate and coconut oil in a bowl and put in the microwave. Heat in thirty second intervals, stirring the chocolate mix after each interval, until the chocolate is completely smooth. Pour and evenly spread chocolate over the top of the pumpkin caramel layer. Let chocolate cool for 30 seconds, then cover the dish with plastic wrap.
Place the dish in the fridge and let sit for 45 minutes. Afterwards, remove the dish, lightly sprinkle the top with sea salt if desired, slice into squares, and serve. Place any leftovers in a container and store in the freezer.