Pumpkin & Chocolate Swirl Slice

Pumpkin is incredibly popular at this time of year – mostly as a means of carving and creating scary designs, but we shouldn’t let that delicious mild flesh inside go to waste! Remove the thick skin, cut into cubes and steam then blend – and there you go, your very own (cheaper) pumpkin puree.

I have loads of recipes you could use pumpkin in, and this is my latest one to add to the collection after being inspired by Sweet Freedom who kindly sent me some of their products: Choc Pot (healthy chocolate spread with 75% less fat and half the calories of other brands) and Fruit Syrup (sweetens like white sugar but with 25% fewer calories, made from 100% fruit: apples, grapes and carob) – staples for anyone wanting to use healthier alternative sweeteners in baking.

This combination of pumpkin, chocolate, coconut and an oaty base forms a rich, indulgent fudge-like dessert ideal for any autumn evening when you’re craving something sweet!

Ingredients:

For the base – 

  • 100g rolled oats (I used Quaker)
  • 2 tablespoons coconut oil (I used Vita Coco)
  • 2 tablespoons smooth peanut butter
  • 4 tablespoons Sweet Freedom Fruit Syrup

For the pumpkin swirl – 

  • 3 tablespoons creamed coconut (I used The Groovy Food Company)
  • 3 tablespoons coconut oil
  • 3 tablespoons smooth peanut butter (I used Pic’s Peanut Butter)
  • 4 tablespoons Sweet Freedom Fruit Syrup
  • 100g pumpkin puree
  • 1 teaspoon cinnamon

For the chocolate swirl – 

  • 3 tablespoons creamed coconut
  • 3 tablespoons coconut oil
  • 3 tablespoons smooth peanut butter
  • 2 tablespoons Sweet Freedom Fruit Syrup
  • 3 tablespoons Sweet Freedom Choc Pot spread

Get making!

  1. First make the base – Melt the coconut oil, nut butter and Sweet Freedom syrup then stir in the oats to form a flapjack mixture. Press into a 20cm round tin (loose bottom one). Chill in the fridge while you make the next parts.
  2. Make the pumpkin swirl – Gently melt the creamed coconut, coconut oil and nut butter then whisk in the Sweet Freedom syrup, pumpkin puree and cinnamon. Set aside.
  3. Now gently melt the creamed coconut, coconut oil and peanut butter for the chocolate part and whisk in the Sweet Freedom syrup and choc spread.
  4. Dot spoonfuls of each part next to each other on top of the base then use a knife or skewer to create a swirl pattern.
  5. Place in the freezer for 2 hours to firm up, then remove from the tin, cut into 8-10 slices and serve! Keep the rest in the fridge for up to 3 days.