Servings: 10 bars

¼ cup coconut butter ¼ cup coconut butter
2 tablespoons chopped cocoa butter 2 tablespoons chopped cocoa butter
3 tablespoons canned pumpkin 3 tablespoons canned pumpkin
2 tablespoons Lakanto Sweetener Golden 2 tablespoons Lakanto Sweetener Golden
½ cup pecan pieces, chopped small ½ cup pecan pieces, chopped small
¼ cup hemp hearts ¼ cup hemp hearts
2 teaspoons pumpkin pie spice 2 teaspoons pumpkin pie spice
½ cup Lily’s chocolate chips ½ cup Lily’s chocolate chips
2 teaspoons coconut oil 2 teaspoons coconut oil

Add coconut butter and cocoa butter to a small pot and melt, stirring continuously to as not to burn it. Remove from heat and cool slightly before adding in the pumpkin, sweetener, pecans, hemp and pumpkin pie spice. Press into a loaf pan. Freeze for 20 minutes.
Melt the chocolate and oil stove top or in the microwave. Pour over the crust. Freeze for 10 minutes, or until chocolate is firm but not rock hard. Cut into bars before the chocolate freezes completely to that the chocolate doesn’t crack. Keep chilled in the fridge or freezer until ready to serve.

Calories: 146 | Protein: 2.7g | Fat: 14g | Carbs: 7g | Fiber: 3g | Net Carbs: 3g  Calories: 146 | Protein: 2.7g | Fat: 14g | Carbs: 7g | Fiber: 3g | Net Carbs: 3g