Pumpkin pie chocolate bars

Pumpkin pie chocolate bars

By
From
Green Kitchen At Home
Makes
24 bars
Photographer
David Frenkiel

These are cute little sweets that we enjoy when pumpkins are in season. Most pumpkin recipes and sweets are served warm, but these are almost like icecream bars, which makes a nice contrast to the warm and sweet spices.

There is a thin layer of coconut in the bottom and the filling is a combination of pumpkin puree and our favourite date caramel recipe. It’s seriously good!

It takes a little jiggling to cover the bar in chocolate and some waiting for the pumpkin layer to set, but apart from that, it is pretty straightforward. When eaten directly from the freezer it has a proper ice-cream texture, and when left an hour at room temperature the inside gets more caramel-like. The perfect texture is achieved somewhere in between.

Ingredients

Quantity Ingredient

Base

Quantity Ingredient
100g desiccated unsweetened coconut
8 soft dates, pitted
1 tablespoon virgin coconut oil, plus extra to grease

Filling

Quantity Ingredient
250g Pumpkin Puree
75g cashew nuts, soaked in filtered water for 3 hours then strained and rinsed
10 soft dates, pitted
4 tablespoons hulled tahini
4 tablespoons virgin coconut oil
2 tablespoons pure maple syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
1/4 teaspoon ground ginger
A pinch ground cloves

Chocolate topping

Quantity Ingredient
300g good-quality dark chocolate, (at least 70% cocoa solids)

Method

  1. Grease a 20 x 20 cm baking tin and line it with parchment paper.
  2. Place all of the base ingredients in a food processor and blend until the mixture resembles coarse breadcrumbs and holds together when pinched. Transfer to the tin and, using the palm of your hand or a spatula, press the mixture down firmly to create an even and compact base. Transfer to the freezer.
  3. Place all of the filling ingredients, plus 6 tablespoons of water, in a blender or food processor and blend until completely smooth. Remove the tin from the freezer and spread the filling over the base. Tap the tin lightly on the bench to smooth out the surface. Return to the freezer to set for at least 3 hours (or overnight) until completely firm.
  4. Once set, remove from the freezer, slice into 2.5 x 5 cm bars and return to the freezer while you prepare the topping. If using the dark chocolate, melt in a bain-marie or water bath. If not, melt the oil with the maple syrup in a small saucepan on a low heat. Sift in the cacao powder and stir until smooth.
  5. Remove the bars from the freezer and line a flat dish with parchment paper. Using a fork, dunk each bar into the melted chocolate, remove, letting the excess chocolate drip away, transfer to the dish and return to the freezer to set.
  6. If using homemade chocolate, add a second layer of coating by removing the bars from the freezer once set, trim the chocolate edges and follow the instructions of the previous step (store-bought chocolate only needs one coating). Once set, remove the bars from the freezer, trim the chocolate edges and follow the instructions of the previous step to coat the bars in a second layer of chocolate.
  7. Store the bars in the freezer in an airtight container and they will keep for a few months. Just remember to thaw them ever so slightly before serving – they’re best enjoyed cold.

Chocolate topping

  • If you don't want to use chocolate, substitute with 8 tbsp each of virgin coconut oil, pure maple syrup and raw cacao powder and follow the method.

Tips:

  • If you can’t find soft dates, soak dried dates in hot water for 20 minutes.

    For a nut-free alternative, replace the cashew nuts with cooked chickpeas (garbanzo beans).
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