Date Cocoa Crunch Bars

Cake:
2.5 oz chopped dried dates
1/4 cup sugar
1/4 cup brown sugar
1 cup boiling water
4 oz (113g) lite silken tofu (mori-nu)
2 tbsp unsweetened pureed pumpkin
1/4 cup unsweetened almond milk
2 1/2 tbsp sunflower or canola oil
1 tbsp vanilla
6 oz spelt flour
2 tbsp cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Topping:
2 Tbsp brown sugar
1/4 cup unsweetened shredded coconut
1/2 cup chocolate chips

Preheat oven to 350F and grease an 8" square pan.
Combine the dates and sugars in a bowl.
Add the boiling water and stir. Let stand 20 minutes.
Puree the tofu, pumpkin, almond milk, oil and vanilla in a food processor until smooth. Add to the date mixture and set aside.
In a large bowl whisk the flour, cocoa, baking soda, baking powder, and salt.
Pour the tofu / date mixture over the dry ingredients and stir to just blend.
For topping:
Sprinkle the brown sugar evenly over the surface of the batter.
Cover with a sprinkling of the coconut then the chocolate chips.
Bake for 40 minutes or until a tester inserted in the center of the cake comes out clean.
Chill completely before cutting.

Number of Servings: 12

Recipe submitted by SparkPeople user JO_JO_BA.