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–+ servings

Trader Joe's Pumpkin Bark Remake

I look forward to this pumpkin bark every year, and this year I knew I HAD to make a copycat recipe to help with my cravings year round! With dark chocolate, rolled oats, pumpkin seeds and real pumpkin pureé, this is a pumpkin lover's delight.
Prep Time 10 minutes
Cook Time 35 minutes
Servings: 16 slices

Ingredients

  • 3 cups gluten-free rolled oats
  • ¼ cup chopped cashews, walnuts or almonds, your choice!
  • ¼ cup pumpkin seeds, save half for topping
  • ⅔ cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • ½ tsp salt
  • 7 tbsp maple syrup
  • ¼ cup melted coconut oil
  • ½ tsp vanilla extract
  • 1 cup vegan dark chocolate morsels

Instructions 

  1. Preheat your oven to 375F
  2. Mix together the oats, nuts, half of the pumpkin seeds, salt and pumpkin pie spice. Give that a stir and add in the maple syrup, coconut oil and vanilla.
  3. Spread it out evenly on a parchment lined baking sheet, about 1 centimeter tall, and bake for 30-35 minutes or until golden brown on the edges.
  4. Make sure to let the bark cool in the pan so that it stick together.
  5. While the bark cools, microwave your chocolate chips in 30 second intervals, stirring each time, until all the chips are melted. Add a bit of coconut oil to help thin it out if you'd like.
  6. Pour the chocolate over the cooled bark and spread evenly.
  7. Top with the remaining pumpkin seeds and freeze for 1 hour before slicing.