Pumpkin Spice Caramel Bars
Vegetarian | treat | family food | snacks | plant based | wholefoods | healthy
| 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.
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