Step 1

Line a 7x5 or 6x6-inch pan with parchment paper with an overhang (you could also use a round 6-inch springform).

Step 2

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

Step 3

Now blend all ingredients for the pumpkin filling in your food processor or blender until everything is smooth and creamy.

Step 4

Spread the pumpkin filling onto the crust and put the pan in the freezer for about half an hour.

Step 5

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.

Step 6

Freeze again for at least 2 hours until set. Release from pan and cut into bars.

Step 7

Let the bars thaw before you enjoy them. Store leftovers in the freezer.