Pumpkin Crunch Squares (Rice Cake Bars)
These Pumpkin Crunch Squares with a salted chocolate magic shell topping are the BEST healthy fall treat! Made with creamy almond butter, real pumpkin, crumbled rice cakes, pumpkin spice, and sweetened with maple syrup, then topped with dates, peanuts, and a chocolate magic shell topping with a sprinkle of sea salt. Every bite is full of chocolatey, pumpkin, peanut flavors and the best crunchy texture!
Servings 10 Bars
Calories 238kcal
Equipment
Ingredients
- 3 medium rice cakes, crumbled these salted caramel rice cakes are SO good in this recipe!
- 1/2 cup creamy almond butter
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/4 cup roasted and salted peanuts finely chopped, plus extra for garnish
- 4 large medjool dates chopped into 1/2 inch pieces
Topping
- 3/4 cup chocolate chips
- 1 1/2 teaspoons coconut oil
- flaky sea salt to top
Instructions
- Line a 9x5" loaf pan with parchment paper.
- In a medium bowl, mix together the crumbled rice cakes, almond butter, pumpkin puree, maple syrup, vanilla, and pumpkin spice.
- Add the chopped peanuts and mix again.
- Transfer the mixture into the loaf pan and press.
- Press down the chopped dates into the mixture.
- Set in the freezer while you melt the chocolate.
- In a separate bowl, melt the chocolate chips and coconut oil together, microwaving in 15 second increments and stirring often just until smooth.
- Pour the melted chocolate on top of the pumpkin crunch mixture and spread evenly.
- Immediately sprinkle with flaky sea salt and any other toppings.
- Freeze for at least 30 minutes (but preferably 1 hour).
- Cut into bars and enjoy!
Video
Nutrition
Serving: 1Square | Calories: 238kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 0.1mg | Sodium: 18mg | Potassium: 313mg | Fiber: 3g | Sugar: 17g | Vitamin A: 970IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 1mg