16 servings

• 1 cup toasted pumpkin seeds (for garnish)

• ½ cup sesame seeds

• 1 TBSP honey

• ¼ cup raw almonds

• ¼ cup raw cashews

• 1 cup dates, pitted and chopped

• 2 TBSP unsweetened coconut

• 1 tsp plain almond milk

• ½ cup plain or vanilla  protein powder

• 1 teaspoon ground cinnamon

• ½ teaspoon each ground nutmeg, clove, ginger, allspice

• ¼ to ½ cup pumpkin puree, canned (no sugar added) or fresh

• 2 TBSP raw pumpkin seeds

To make the garnish, lay the pumpkin seeds on a cookie sheet in single layer; bake at 350 degrees F for 5 minutes or until toasted light brown. Remove from oven and scoop into a bowl; set aside. To make the bars, begin by blending just the sesame seeds and raw honey in a food processor until smooth; set aside in small bowl. Next, put all remaining ingredients in the food processor and combine until chunky-smooth. Place in medium bowl and mix in the sesame-honey mixture; combine until well-blended. Line an 8x8 glass baking dish with parchment paper OR coat lightly with oil. Spoon the batter into the baking dish. If too sticky, add a small amount of water, less than a teaspoon at a time. Keep the batter thick, not runny. Press the top of the batter with the roasted pumpkin seed garnish. Freeze for 2-3 hours or until solid. Remove and cut into 16 mini bars and serve cold.