Mix crumbled rice cakes, almond butter, pumpkin puree, maple syrup, vanilla, chopped peanuts, and pumpkin spice together. Transfer the mixture into a 9×5″ loaf pan.
Add chopped dates into the mixture and press on top. Set in the freezer. In a separate bowl, melt the chocolate chips and coconut oil together. Pour the chocolate over the pumpkin crunch mixture and spread evenly,
Freeze for at least 30 minutes and cut into bars.
Serve & enjoy!
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