Ingredients:

⅓ c. oats

⅓ c. raw pumpkin seeds

¼ t. sea salt

9 Medjool dates (about 5 ounces)

3 tbs. cocoa powder

4 tbs. coconut oil, melted

2 tsp. vanilla extract

1 tbs. water

2 tsp. milk of your choice

5 tsp. maple syrup

10 drops liquid stevia

½ c. oats, measured then ground into meal

¼ tsp. cinnamon

2 tbs. cacao nibs

Directions:

1. For the chocolate layer: process the pumpkin seeds and oats until they are a meal consistency.

2. Remove the mix, and add in the dates.

3. Process the dates until they are paste-like.

4. Add back the pumpkin/oat meals, along with the cocoa, salt, coconut oil, vanilla, and water.

5. Process until well combined.

6. Press the mix into a 7 x 5 glass Pyrex dish.

7. Place in the refrigerator.

8. For the cookie layer: whisk together the coconut oil, milk, maple syrup, vanilla, and stevia (if using).

9. Stir in the ground oats, salt, cinnamon, and cacao nibs or chopped chocolate.

10. Pour the ‘batter’ onto the chocolate layer.

11. Place in the refrigerator (or freezer) to set.

12. If you freeze them, be sure to allow about 15 minutes for de-thawing.

13. Store in the refrigerator for best taste.

Bon Appetit!