Pumpkin spice dessert slices with pecans and dark chocolate (plantbased, gluten-free & refined sugar free)

Okay I know that many of you are probably already over pumpkin recipes and are ready for some Christmas recipes instead – I am with you guys, I am in full blown Christmas mood – buuut look at these delicious pumpkin slices!! I just had to share them! So one last pumpkin recipe and then I am ready for all of the Christmas treats I promise! ♥

I made these pumpkin slices a while back as a little experiment and I just LOVE how they turned out! I am still not 100% into pumpkins in savory dishes as the sweetness is sometimes a bit too much for me, but I love to use pumpkin in dessert recipes – especially if they involving lots of warming spices like with my healthified pumpkin spice donuts!

Other than pumpkin and warming spices these slices also contain pecans, dark chocolate, coconut flour and dates – some of my favorite ingredients for healthified treats, oh yeah, this is a good one! Enjoy ♥

Make sure to check out all my favorite pumpkin recipes right here!

Ingredients:
– Yields 12 slices

Base:
2 deciliter (about 0.8 cup) pecans
2 deciliter (about 0.8 cup) pitted dates

Pumpkin filling:
3 deciliter (about 1.2 cup) pumpkin puree
2 tablespoons pure maple syrup*
1 deciliter (about 0.4 cup) coconut flour
1-1.5 tablespoon pumpkin spice

Chocolate layer:
100 grams dark 70% chocolate
2 tablespoons coconut oil

*adjust amounts to your liking

Directions:

Start by making the base by adding the pecans and dates to a food processor and pulse until you have a cohesive dough. Add the dough to a brownie pan or similar (the one I used measures 20×20 cm) lined with parchment paper to make it easier to remove the slices from the pan. Make sure the dough is pressed down tight and evenly.

Then make the pumpkin layer by simply stirring all the ingredients together until you have a thick and creamy pumpkin filling. Add the pumpkin layer to the base layer and set it aside while you prepare the chocolate layer.

Gently melt the dark chocolate and then stir in the coconut oil. Pour the chocolate layer onto the pumpkin layer and then put it in the freezer to set for about half an hour to an hour.

Cut it into as many slices as desired (I cut mine into 12 slices) and store them in an airtight container in the fridge or freezer until serving. Enjoy ♥