Preheat Oven to 350 degrees F (180 degrees C) and grease 9x13 pan.
Almonds (2/3 cup)
Oats (1 3/4 cups)
Ground Flaxseed (1/2 cup)
Sunflower Seeds (1/2 cup)
Coconuts (1/2 cup)
Ground Cinnamon (1/2 tsp)
Pumpkin Pie Spice (1/4 tsp)
Salt (1/2 tsp)
in large bowl and stir.
Canned Pumpkin Purée (3/4 cup)
Apple Sauce (1/4 cup)
Honey (1/3 cup)
in smaller bowl, stir.
Add wet ingredients to dry ingredients and stir until well combined.
Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill.
Bake 10 minutes, then remove from oven and press down firmly with spatula.
Bake additional 10 minutes, press firmly with spatula then bake last 5-10 minutes watching carefully to ensure they do not get too dark.
Let pumpkin bars cool slightly, then melt
Dark Chocolate (1/2 cup)
Coconut Oil (1 Tbsp)
Honey (1 tsp)
if desired) and drizzle over baked bars.
Set bars in refrigerator until chocolate hardens.