Pumpkin & PPB Cacao Chip Squares

I’ve got quite a selection of recipes up on my blog now which feature one of my favourite ingredients – pumpkin! Although this is cheating in the sense that I use canned, it’s quick, cheap and still a healthy way to include this vegetable. With the addition of Hale Naturals PPB powder and cacao nibs, these squares make the ideal tasty treats that are actually good for you!



  • 1 can unsweetened cooked pumpkin puree
  • ½ can unsweetened cooked apples
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil, melted
  • Splash of almond/hazelnut milk
  • ½ cup coconut flour
  • ½ cup oat flour
  • 1 tsp baking powder
  • 2 tbsp Hale Naturals PPB
  • ½ cup cacao nibs
  • ½ cup natural sweetener

For the ‘icing’: 1 cup fat-free Greek yogurt, 2 tbsp Hale Naturals PPB, 1 tbsp cacao powder, 1 tsp Sweet Freedom
Get baking!

  1. Preheat the oven to 190 degrees C and grease and line a traybake tray.
  2. Put the pumpkin puree, apples, egg, coconut oil and vanilla in a blender and whizz until smooth.
  3. In a large bowl mix together the dry ingredients except the cacao nibs. Pour in the pumpkin mixture with a splash of milk and fold in carefully. Stir in the cacao nibs then pour into your prepared tin and smooth the top.
  4. Bake for 25-30 minutes until golden, risen and a skewer comes out clean. Remove from oven, slice into 12 and leave to cool.
  5. For the ‘icing’ simply mix all of the ingredients together and keep in the fridge until needed; this will thicken when you leave it.
  6. When ready to serve, spread a spoonful of the ‘icing’ on top of each slice – now indulge!