Candy Bars

These are amazing! If you have a sweet tooth, one of these will definitely do the trick. They almost taste like a reese cup.

Ingredients:

1 cup roasted pumpkin seeds (with or without salt)
1½ cups pitted Medjool dates, pitted and chopped
½ cup Sunbutter, Pecan Butter, Almond Butter or Peanut Butter
¼ cup honey (for vegan use agave or maple syrup)
2/3 cup coconut flour 
   *or whole wheat flour if not gluten free
½ unsweetened coconut flakes
1 ½ cups dark chocolate, chopped or 1 cup carob chips
2 T coconut oil

Directions:
Line a 13 x 9 inch baking dish with a piece of parchment paper large enough to overhang the edges.

Place the pumpkin seeds in a food processor and pulse in long pulses until ground. Add the dates and pulse until crumbly. Add almond butter, honey, coconut flour, and coconut flakes and process until the mixture forms a dough. Press firmly and evenly into the prepared pan. Refrigerate until firm, 5 hours or overnight.

Combine the chocolate and shortening in a heat proof bowl and microwave until the chocolate is almost completely melted, 2- 3 minutes. Stir until the chocolate is smooth and shiny. Pour over the firmed dough and spread into an even layer. Refrigerate until the chocolate hardens, about 1 hour.

Remove the mixture from the pan using the parchment to help you. Cut into 18 pieces. Store in the refrigerator.

*235 calories each