Healthy Pumpkin Pie Date Bark (High Protein & Gluten Free)

Ingredientai

12-16 pitted medjool dates

1 cup Greek yogurt (or thick dairy free yogurt)

1/4 cup almond butter (or nut/seed butter of choice)

1/4 cup pumpkin puree

2-3 tbsp maple syrup

2 tsp pumpkin pie spice

1/2 cup chocolate chips

2 tsp coconut oil

granola for topping

flakey sea salt for topping

Nurodymai

Line a baking sheet or tray with parchment paper (make sure it fits in the freezer).

Place the dates in rows to form a square or rectangle on top of the lined tray. Place another sheet of parchment paper on top of the dates and smash until they are flattened.

Mix the Greek yogurt, almond butter, pumpkin puree, maple syrup, and pumpkin pie spice as the middle layer.

Spread yogurt mixture over the dates.

Melt the chocolate by combining chocolate chips and coconut oil in a bowl. Microwave for 30 sec, stir, and repeat until smooth.

Pour the melted chocolate on top and spread evenly and top with flakey sea salt and granola if using.

Place in the freezer for at least 30min or until chocolate has hardened.

Break apart or slice and enjoy!