Pumpkin, pumpkin spice, spiced pumpkin… Honestly, I can’t get enough of it. And while I don’t go down the route of these seasonal drinks in Starbucks, I really enjoy making creations based on this combination of pumpkin, cinnamon, ginger and nutmeg. Along with my love for Pic’s peanut butter, this time round I’m also using their INSANE smooth almond butter in this easy but incredible autumnal treat.

With a chocolate oat base, a date and peanut caramel and spiced pumpkin layer smothered in chocolate, I guarantee you’ll be addicted to these dairy-free, gluten-free and refined sugar-free goodies.

For the base –

  • 1 tablespoon coconut oil (I used LucyBee)
  • 2 tablespoons smooth almond butter (I used Pic’s)
  • 2 tablespoons maple syrup (I used Indigo Herbs)
  • 100g oats (I used Flahavans – can be gluten-free)
  • 3 tablespoons cocoa/cacao powder (I used LucyBee)
  • 2 teaspoons superfood powder [optional] (I used One Earth Blends ‘Chocolate Dream’)

For the caramel layer –

  • 150g dates, soaked in hot water for 10 minutes (I used Whitworth’s)
  • 3 tablespoons crunchy peanut butter (I used Pic’s)
  • 1 teaspoon vanilla extract

For the spiced pumpkin layer –

  • 100g cooked pumpkin (or butternut squash) (I got mine from Aldi)
  • 3 tablespoons coconut flour (I used LucyBee)
  • 3 tablespoons honey or maple syrup
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • Pinch of nutmeg
  • 3-4 tablespoons almond milk (I used Alpro)
  • 1 tablespoon coconut oil

For the chocolate topping –

  • 50g dark chocolate (I used Raw Halo)
  • 1 teaspoon coconut oil

Get making!

  1. First make the base: Gently melt the coconut oil, almond butter and maple syrup then stir in the oats and cacao/cocoa powder and mix to form a flapjack mixture. Press into a lined tin or tupperware box in an even layer. Set aside.
  2. Next place the drained dates (+ 3 tablespoons of the water), peanut butter and vanilla in a food processor (I use my Ninja Kitchen Nutri Ninja) and whizz up either until still slightly chunky or smooth.
  3. Spread over the base in an even layer then pop in the freezer.
  4. Now for the pumpkin layer: Place all of the ingredients in a food processor and whizz up until quite thick and smooth.
    Spread this over the caramel then return to the freezer for at least 30 minutes.

Check out my other posts and work with Pic’s over here 🙂