Step 1

Line 9-inch (2 L) square baking pan with enough parchment paper to overhang edges.

Step 2

In food processor, combine dates, pumpkin seeds, almonds, pecans, pumpkin purée and pumpkin pie spice; pulse until coarsely ground. Add coconut, chia seeds, hemp hearts and coconut oil; pulse until combined, scraping down sides of bowl as needed.

Step 3

Scrape into prepared pan; press down firmly. Cover and refrigerate for at least 1 hour or overnight. Cut into 16 bars.