SPICED PUMPKIN, CARAMEL CHOCOLATE SQUARES
Recipe by SpamellaB
If they don't already look incredible we can assure you they taste it too! Perfect to have in the fridge for that 3pm pick-up!
Liked this recipe? SAVE it to your collection. You can find more sugar-free recipes like this one and moreover on our Youtube at Healthy Treats.
Serves: 15
Prep: 20 Minutes
Chill: 2 Hours and 30 Minutes
Ingredients
BASE:
100 g Oats (1 cup)
100 g Pecans or Walnuts (3/4 cups)
3 tablespoon Coconut oil, melted
4 tablespoon Natvia (1/4 cup)
FILLING:
100 g Pumpkin, peeled and chopped (3/4 cup)
100 g Medjool dates (2/3 cup)
1 teaspoon Cinnamon
0.25 teaspoon ground Ginger
0.25 teaspoon Nutmeg
3 tablespoon Smooth Nut Butter
TOPPING:
4 tablespoon Coconut Oil, Melted
4 tablespoon Natvia
6 tablespoon Cacao or Cocoa powder
4 tablespoon Cacao nibs
Method
- First make the base: Place the ingredients in a blender and whizz up until broken down and combined. Press into a 15x20cm tin or tub.
- Clean out the blender and add the ingredients. Blend until smooth then spread over the base in an even layer. Freeze for 30 minutes.
- Melt the coconut oil then whisk in the Natvia and cacao or cocoa powder until smooth. Pour over the spiced pumpkin layer, sprinkle over cacao nibs and chill in the fridge for 2 hours to set.
- Cut into bars and enjoy! Keep in the fridge for up to 1 week in an airtight container.
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 17.4g | 7.8g | 29.2g | 1590 | 380 | 50g |
