Use an 8x8 baking dish and line the bottom with parchment paper. Sit to the side.

Add all of the ingredients for the crust to a food processor or blender. Blend until it is a thick crust like consistency. The crust should be sticky and almost resemble a Larabar. (The paleo version will likely stick better. The keto version will be less sticky but still sticky enough to spread on the bottom of the dish and will hard once in the freezer).

Transfer the crust to the baking pan and spread out evenly on top of the parchment paper. Move the baking pan with the crust to the freezer while making your cream filling.

Add the chilled coconut milk (do not use the water at the bottom of the can, only the heavy cream at the top) to a mixer. Add the rest of the ingredients to the coconut milk and mix on high until combined.

Once combined, remove the baking dish from the freezer and pour the filling over the top.

Transfer back to the freezer to harden for at least 3-4 hours.

Once firm, melt 1 cup of dark chocolate and pour evenly over the top of the pumpkin mixture and allow to harden. The coldness from the pumpkin cream should allow this to happen fairly quickly.

Cut the bars into 6 large or 12 small.