Pumpkin Spice Caramel Bars

CARBS	KCALS	TIME	SERVES	VEG SERVINGS
19g	185	30 min	Makes 10	0

MADE WITH RICED SWEET POTATO

Gooey, indulgent and delicious, these plant based caramel bars are made from nutritious wholefoods with nut butter, oats and dates for added energy. Make up a big batch for the week ahead and see if they last until Tuesday!

Base:

1 cup oats
1 heaped tbsp honey
1 tbsp coconut oil

Filling:

1/2 Pouch Fullgreen Riced Sweet Potato
Tbsp coconut oil
4 tbsp smooth almond butter
50ml coconut milk (canned)
Tbsp honey
1/2 cup pitted dates 1/2 tsp ground cinnamon
Pinch each of ground ginger, cloves & nutmeg
Pinch of sea salt

Topping:

3 Tbsp raw cacao powder
2 Heaped Tbsp coconut oil
2 Heaped Tbsp honey or maple syrup
Pinch Salt

Method:

For the base, add the oats into a food processor and blitz to form a fine flour.
Stir through the flour, eggs, salt and pepper to create a rough dough/pancake like mixture.
Add in the honey and coconut oil, then blend again so that everything sticks together.
Line a baking dish with grease proof paper and press the oat mixture into the base of the tin to form a smooth base. Pop this into the freezer.
Combine all of the pumpkin pie filling ingredients in the food processor and blend thoroughly so that you're left with a smooth, velvety caramel.
Spread this over the base and return the bars to the freezer.
To make the chocolate topping, gently melt the coconut oil and honey together, then stir through the cacao powder and a pinch of salt.
Put this over the top of the caramel layer, then allow the bars to set in the freezer for 5hrs+.
To slice into squares, dip a sharp knife into boiling water before cutting to prevent the chocolate from cracking.