Table of Contents
Vegan Chocolate Pumpkin Crunchy Bars
Who can resist sweets? Very few, right? Unfortunately, most treats are full of questionable additives and sugar. If you want to snack healthier, you should try our homemade vegan chocolate bars with oatmeal and pumpkin. They taste nice and juicy and chocolatey and are really filling thanks to the oatmeal.
50 minutes
20 minutes
30 minutes
light
Vegan
Snack
Sweet
€ € € €
ingredients
for 15 servings
- 150 g pumpkin pulp
- 100 g vegan dark chocolate
- 120 g Margarine
- 100 g raw cane sugar
- 100 grams of flaxseed
- 150 g Dinkelmehl (Type 630)
- 1 1⁄2 tsp cream of tartar baking powder
- 120 g rolled oats (fine leaf)
- 2 Msp. ground bourbon vanilla
- Powdered sugar for dusting
preparation
- Finely grate the pumpkin flesh. Chop or grate the chocolate very finely. Preheat the oven to 180°C and line a small baking tin (approx. 20×20 cm) with baking paper.
- Beat the margarine and sugar until fluffy. Stir in the flaxseeds, flour, baking powder and rolled oats.
- Fold in the pumpkin pulp, chocolate and bourbon vanilla, spread in the prepared baking pan, press down well and bake in the oven for 25-30 minutes.
- Briefly put the pastry in the tin, then let it cool on a wire rack, cut into approx. 15 bars with a sharp knife and dust with icing sugar.
Recipe Tips
The bars also taste very good with sweet potatoes instead of pumpkin pulp; and can be stored in the fridge for up to a week.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 916 kJ 219 kcal |
| fat | 12.0 g |
| carbohydrates | 22.0 g |
| protein | 4.0 g |
