Pumpkin "Cheesecake" Bars

1 can garbanzo beans
1 can pumpkin puree
½ cup peanut butter (you can use crunchy or smooth)
½ cup melted coconut butter
2 teaspoons cinnamon
¾ teaspoon clove
¾ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon sea salt
1 packet stevia (NuNaturals brand)

To make:

Add rinsed and drained garbanzo beans to your food processor. Blend until you get a sandy-like consistency. Add the rest of the ingredients and process until smooth. Transfer the mixture into a parchment lined 8x8 baking pan. Let set in the refrigerator for at least two hours. Cut into squares and store in an airtight container in the fridge.