Trader Joe's Pumpkin Bark Remake
I look forward to this pumpkin bark every year, and this year I knew I HAD to make a copycat recipe to help with my cravings year round! With dark chocolate, rolled oats, pumpkin seeds and real pumpkin pureé, this is a pumpkin lover's delight.
Ingredients
- 3 cups gluten-free rolled oats
- ¼ cup chopped cashews walnuts or almonds, your choice!
- ¼ cup pumpkin seeds save half for topping
- ⅔ cup pumpkin puree
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 7 tbsp maple syrup
- ¼ cup melted coconut oil
- ½ tsp vanilla extract
- 1 cup vegan dark chocolate morsels
Instructions
- Preheat your oven to 375F
- Mix together the oats, nuts, half of the pumpkin seeds, salt and pumpkin pie spice. Give that a stir and add in the maple syrup, coconut oil and vanilla.
- Spread it out evenly on a parchment lined baking sheet, about 1 centimeter tall, and bake for 30-35 minutes or until golden brown on the edges.
- Make sure to let the bark cool in the pan so that it stick together.
- While the bark cools, microwave your chocolate chips in 30 second intervals, stirring each time, until all the chips are melted. Add a bit of coconut oil to help thin it out if you'd like.
- Pour the chocolate over the cooled bark and spread evenly.
- Top with the remaining pumpkin seeds and freeze for 1 hour before slicing.