Ingredients
1/2 can chickpeas
1/2 can pumpkin purée
1 tsp vanilla extract
1 1/2 T pumpkin pie spice
(I used my own blend of cinnamon, clove, allspice, and fresh-ground nutmeg)
Dash sea salt
3 large dates, pitted and chopped
Approx 8 oz plant milk
1 1/2 C rolled oats
3/4 cup unsweetened shredded coconut (+ additional 1/4 C for topping)
4 T coconut oil
Directions
Preheat oven to 350 F.
Combine chickpeas, pumpkin, dates, vanilla, spices, salt, and plant milk in a blender.
Mix together oats, 3/4 C coconut, and oil in a separate bowl, press into 9x9“ glass pan. Gently spread pumpkin mixture to cover the ”crust.” Top With remaining coconut. Bake, uncovered, 30 mins.
Chill to cut.