Pumpkin Chocolate Swirl Squares

I have to squeeze in one last pumpkin recipe before October is over. With 5 cans of pumpkin in my cabinet I could keep going, but I don’t want to over-pumpkin you.

So far I’ve made pie and muffins – both pumpkin, both wonderful, but both round. I thought it was time for something of a different shape, so I made Pumpkin Chocolate Swirl Squares. Because what goes better with squares than chocolate? (Yes my mind really does work this way.)

They’re gooey. They’re chocolatey. They’re not raw, but not baked either. Maple syrup and pumpkin puree aren’t exactly raw dessert approved, but don’t bother preheating your oven either. Even though the ingredients aren’t raw, there is no baking involved in this recipes. Just a little bit of fridge time is all this no-bake dessert requires.

Ooey, gooey, pumpkin and chewy…

Pumpkin Chocolate Swirl Squares

Serves 8

Crust

1 1/4 cup rolled oats

2 tbsps cacao powder (or cocoa powder)

1/4 cup maple syrup

1-2 tbsps water (if needed)

Pumpkin

1 cup pumpkin puree

3/4 cup pitted medjool dates

1 tsp cinnamon

3 tbsps non-dairy milk

Chocolate

3/4 cup dates

1/2 cup + 1 tbsp non-dairy milk

2 tbsps cacao powder (or cocoa powder)

  1. Grind the oats in a blender or food processor.
  2. Mix together the oat flour, cacao powder, and maple syrup. Add 1-2 tbsp of water as needed to form a dough. Press into the bottom of a lined loaf pan.
  3. Blend all of the ingredients for the pumpkin layer on high until smooth. Spread on top of the crust.
  4. Blend all the ingredients for the chocolate layer on high until smooth.
  5. Drop spoonfuls of the chocolate on top of the pumpkin and swirl it with the handle of a spoon. Don’t go overboard with you swirly-whirling, or you’ll end up with a muddy mess!
  6. Refrigerate (or freeze for firmer bars) for 4 hours.
  7. Cut into 8 squares. Store in the fridge.

Happy Halloween!

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