Autumn Elderberry Immune Bars

Makes 8-12 bars

Fudgy in texture but just slightly sweet, these are great as breakfast, for a snack or healthy dessert

 Ingredients

  • 1 cup chickpeas (rinse and drain well)
  • 3/4 cup canned or pureed pumpkin
  • 1/2 cup oats (rolled oats/oatmeal)
  • 3/4 cup date paste
  • 4 scoops Elderberry Crystals
  • 2 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1 cup pumpkin seeds
  • 1 cup cocoa powder

Instructions

  1. Preheat oven to 350° degrees F.
  2. Line an 8×8 inch pan, leaving some overhang.
  3. Add chickpeas, pumpkin, oats, date paste, Elderberry Crystals, cinnamon, vanilla, and salt to a large high-powered blender or food processor and process. Scrape the sides of the machine down a few times to ensure even mixing. Run the machine until the mixture is very smooth.
  4. Add pumpkin seeds and cocoa powder to blender/food processor or mix in by hand until well combined.
  5. Scrape mixture into the lined pan.
  6. Bake for 18 minutes.
  7. Let cool completely before transferring to the refrigerator. Cold bars cut more cleanly* than room temperature bars, so refrigerate before cutting*. Store in the refrigerator in a sealed container and eat within 3-5 days.

Optional toppings

Elderberry pumpkin butter A healthy frosting for your bars is a great way to use up extra pumpkin and makes it possible to easily stick chocolate chips or more pumpkin seeds on top!

  • 4 tbsp nut butter, or allergy-friendly sub
  • 3 tbsp canned or pureed pumpkin
  • ½ tsp cinnamon
  • 1 scoop Elderberry Crystals
  • Optional: sweetener of choice, to taste

Other topping ideas: chocolate chips, pumpkin seeds, sprinkle of salt

Notes

*To get really nice-looking bars, fully cool them on a cooling rack before removing from the pan, to ensure they don’t sweat. Cover and place them in the refrigerator to chill. Remove and cut prior to serving.

**When baking bars in an 8 x 8-inch pan, we usually cut the batch into 16 bars. They will each be slightly under 2×2 inches. For nice, even bars, make your first cut down the middle, rotate the pan and make a second, perpendicular cut down the middle. From there, each of the four squares can be subdivided into 4 more squares.