Pumpkin & Chocolate Chip 5 Minute Bars
Ingredients
- 200 g pumpkin puree
- 40 g choc chips 85%
- 50 g coconut oil or organic butter
- pinch salt
- 150 g cashews
- 3-4 tbsp raw honey
- tsp cinnamon
- 1/2 tsp ground ginger
- a few pinches of nutmeg & ground cloves
Instructions
- Place everything except the choc chips in a food processor and blend until very smooth (about 3-4 minutes).
- Then taste and adjust sweetness to preference.
- Then pour into some greaseproof paper in a dish. Flatten and shape into a rough rectangle about 1-1.5cm in thickness and place in freezer until set (about 1 hour).
- Once set simply melt the chocolate in a glass bowl over boiling water and then use a spoon to drizzle it over now frozen bars. Place in freezer and cut to size - roughly 5x5cm.
- These will last in freezer for over a month.
Notes
For choc chips I just use 85% chocolate and chop it up small with a knife.
Feel free to use freshly cooked or canned pumpkin puree or simples ome cooked butternut squash also would work well.
You could also shape these into balls or pour into cupcake cases.
Feel free to use freshly cooked or canned pumpkin puree or simples ome cooked butternut squash also would work well.
You could also shape these into balls or pour into cupcake cases.