Vegan chocolate chip oat bars

Name: Vegan chocolate chip oat bars
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 420 g pumpkin or squash (peeled and de-seeded weight, cut into 2cm cubes); 1 tsp sunflower oil; 100 g dairy-free spread or coconut oil (such as Pure); 50 g light soft brown sugar; 75 g soft dates (roughly chopped, stoned weight; medjool or Persian dates give the best stickiest results); 175 g jumbo oats; 90 g plain wholemeal flour (we used spelt); 0.5 tsp baking powder; 90 g nuts (we used almonds, roughly chopped); 60 g dark chocolate chunks (at least 70% cocoa solids); 30 g cocoa nibs

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Vegan chocolate chip oat bars

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

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 12 bars

Course: Snack

Cuisine: Vegan

Ingredients Method Notes

Ingredients

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

Method

Heat the oven to 180ºC fan/gas 6. Spread the squash in a roasting tin, toss with the sunflower oil and roast for 20-25 minutes until softened and golden. Set aside and reduce the oven to 160ºC fan/gas 4.
Meanwhile, melt the spread/oil and sugar with the dates in a small pan over a low heat. Remove from the heat. Add the roasted squash while still hot, then blend until smooth with a stick blender/food processor.
Mix the oats, flour, baking powder and a pinch of salt in a large bowl. Add the roasted squash mixture, then mix using a table knife (as you’d mix scones), being careful not to overwork the mixture. When almost combined, stir in the nuts, chocolate chunks and cocoa nibs. Transfer the mixture to the prepared tin, pushing it into the corners to evenly distribute, but be gentle – try not to press it down and flatten the top too much. Bake for 30-40 minutes until golden on top. Leave to cool completely, then cut into 12 fingers.

Notes

Ensure the bars are completely cool before cutting them to maintain shape. Store in an airtight container for up to a week.