Immune Boosting Pumpkin Seed Chocolate Bars with Mushroom Blend

Frosting

2 cups of unsweetened coconut cream (around 2 cans; without the water)
1 cup of paleo-friendly, semi-sweet chocolate chips
2 teaspoons of BareOrganics Mushroom Immune Blend

Crust

2 cups pecans
1 1/2 cups dates, pitted
1 1/2 cups unsweetened shredded coconut
2 tablespoons coconut oil
1/2 teaspoon sea salt
2 teaspoons BareOrganics Mushroom Immune Blend

Chocolate Filling

3 cups of paleo-friendly, semi-sweet chocolate chips
3/4 unsweetened coconut cream (around 1 can of coconut cream; without the water)
1/4 teaspoon salt (omit if pumpkin seeds are salted)
2 cups pumpkin seeds
2 teaspoons BareOrganics Mushroom Immune Blend

Frosting

1. Over a medium-sized sauce pan in low heat, combine chocolate chips, coconut cream and BareOrganics Mushroom Immune Blend, until chocolate and cream are completed melted. Cover and refrigerate for 4 hours or overnight. 

Crust

1. Line the bottom and sides of a 9x13 pan with parchment paper. Blend all of the crust ingredients in a food processor and press on the bottom of the prepared pan. 

Dark Chocolate Filling

1. Over a medium-sized sauce pan in low heat, combine chocolate chips, coconut cream and BareOrganics Mushroom Immune Blend, until chocolate and cream are completed melted. Mix in pumpkin seeds until evenly distributed. 

2. Pour mixture on top of prepared crust, cover and refrigerated for 4 hours or overnight. 

To assemble:

1. With whipping attachment, whip refrigerated frosting mixture in medium-high speed until light and fluffy, around 1 minute. Spread on top bars. 

2. Cut in even sized squares and enjoy!