Flavoured with chocolate and pumpkin, these bars are the perfect fall treat. Be sure to chill them long enough in the fridge so they will stay in one piece once sliced. Enjoy with a topping of fresh lemon zest for an extra tangy kick.
70g pumpkin seeds
50g shredded coconut
150g juicy dates
350g cooked pumpkin
3 tbsp maple syrup
100g melted coconut oil
zestof 1/2 a lemon
100g dark chocolate
1 tbsp coconut oil
In a food processor, process all the base ingredients until a sticky dough has formed.
Press the dough in an 15x15 cm brownie tray and place in the fridge until needed.
Process all the filling ingredients until smooth and lump-free. Pour on to your base and smooth the top. Set aside.
Melt chocolate and coconut oil and stir well. Pour on top of your filling and sprinkle on some lemon zest on top.
Place in the fridge to set for at least four hours or overnight.
My name is Kristine and I am a real foodie! By day you will find me working as a marketing professional but during my free time I enjoy creating colourful, healthy and delicious vegan eats. Most of the time you will find me in the kitchen snacking or making magic by experimenting with different ingredients. I love sharing my creations and recipes on my Instagram @kristine.bergfelde and Youtube channel so everyone can have a go or at least to make their mouths watery!
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