Get set for Halloween with healthy chai spiced pumpkin pie bars! This recipe is easy to whip up and bursting with wholesome ingredients: chia seeds, flaxseed, coconut oil, nuts, dried fruit, pumpkin (you can substitute for sweet potato if you prefer) and optional protein powder.

As with my other recipes, no refined sugar is used. This recipe is vegan, vegetarian, dairy-free, gluten-free and if you use yacon syrup, it is suitable for diabetics too!

The addition of chai spices gives this pumpkin pie a spicy warmth to (which I adore), but can be omitted if preferred.

Makes: 18 bars

Preparation: 30 mins

Chilling time: At least 30 mins

Cooking time: 20 mins

Ingredients:

Base:

• 85g (½ cup) raw almonds
• 60g (½ cup) raw walnuts
• 25g (1/3 cup) coconut flakes
• 2 tbsp ground chia seed
• 2 tbsp ground flaxseed
• 1 tsp ground cinnamon, heaped
• ½ tsp ground nutmeg
• ¼ tsp cayenne pepper
• Pinch of salt and pepper
• Sweetener of choice: 3 tbsp honey/ date syrup/ agave/ yacon syrup
• 1 tbsp coconut oil
• 150g (1 cup) dried dates
• 75g (1 cup) dried figs

Topping:

• 440g pumpkin or sweet potato (about 2 large sweet potatoes)
• 24g (1/8 cup) coconut sugar / honey/ date syrup/ yacon syrup
• 4 tbsp (1/4 cup) melted coconut oil
• ¼ tsp vanilla extract
• ¼ tsp salt
• 1 ½ tsp cinnamon
• ¾ tsp cardamom
• 1 tsp ground ginger
• 1 tbsp coconut flour
• Pinch of ground black pepper
• Optional: 1 ½ tbsp. Protein powder. If not using, substitute for more coconut flour

Method:

Line a rectangular baking tin measuring 6 X 10” with baking parchment and a little coconut oil.

Start with making the topping first. Steam the pumpkin or sweet potato for 15-20 mins until soft. Allow to cool.

Whilst the topping is cooling, move on to making the base. In a food processor or blender, whizz together the dry topping ingredients: almonds, walnuts, coconut flakes, ground chia seed, flaxseed, cinnamon, nutmeg, cayenne, salt and pepper.

Then add the remaining topping ingredients: your sweetener of choice (honey/ coconut sugar / date syrup/ yacon syrup), coconut oil, dried dates and figs and whizz to form a sticky nutty base.

Tip this mixture into the prepared baking tin. Spread out using and level using a spatula.

Continue to make the topping. Place the cooled pumpkin/ sweet potato into a blender or food processor. Add the coconut sugar/ honey/ date syrup, coconut oil, vanilla extract, salt, ground cardamom, ground ginger, coconut flour, black pepper and protein powder, if using. Whizz into a paste. Adjust with more spice or salt and pepper if required.

Transfer this lovely range topping onto the nutty base and level using a spatula. Chill in the refrigerator for at least 30 mins before cutting into bars and eating. Enjoy!

Don’t forget you can find my favourite recipes in my FREE eBook here.