Vegan chocolate chip oat bars - delicious. magazine

Name: Vegan chocolate chip oat bars - delicious. magazine
Ingredients: 420g pumpkin or squash (peeled and de-seeded weight), cut into 2cm cubes; 1 tsp sunflower oil; 100g dairy-free spread (such as Pure) or coconut oil; 50g light soft brown sugar; 75g soft dates, roughly chopped (stoned weight; medjool or Persian dates give the best stickiest results); 175g jumbo oats; 90g plain wholemeal flour (we used spelt); ½ tsp baking powder; 90g nuts (we used almonds), roughly chopped; 60g dark chocolate chunks (at least 70% cocoa solids); 30g cocoa nibs; You’ll also need; 20cm x 20cm square baking tin, greased and base-lined

www.deliciousmagazine.co.uk

These better-for-you vegan bars are made with roasted pumpkin, oats and dark choc chips. Cut into slices ready for lunchboxes and snacks.

View full recipe on www.deliciousmagazine.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.

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Ingredients

420g pumpkin or squash (peeled and de-seeded weight), cut into 2cm cubes
1 tsp sunflower oil
100g dairy-free spread (such as Pure) or coconut oil
50g light soft brown sugar
75g soft dates, roughly chopped (stoned weight; medjool or Persian dates give the best stickiest results)
175g jumbo oats
90g plain wholemeal flour (we used spelt)
½ tsp baking powder
90g nuts (we used almonds), roughly chopped
60g dark chocolate chunks (at least 70% cocoa solids)
30g cocoa nibs
You’ll also need
20cm x 20cm square baking tin, greased and base-lined