Ingredients
For the base -
- 4 x packs Linwoods Snackettes
- 2 tablespoons cacao powder
- 2 tablespoons coconut oil, melted
- 3 tablespoons maple syrup
- 2 tablespoons tahini or almond butter
For the pumpkin topping -
- 150g cooked pumpkin (or butternut squash)
- 3 tablespoons coconut flour
- 3 tablespoons almond butter
- 3 tablespoons maple syrup
- 1 teaspoon cinnamon
- 1 teaspoon mixed spice
- 1 teaspoon vanilla extract
- 3 tablespoons almond milk
- Pecan pieces, to decorate
Instructions
- First make the base: Place the Snackettes into a food processor and whizz up until broken down into crumbs. Now add the rest of the ingredients and pulse so the mixture comes together.
- Tip out into a rectangular tin and use your fingers to press across the bottom evenly and up the sides to cover. Chill for at least 30 minutes.
- Now place all the filling ingredients in a blender/food processor and whizz up until thick and smooth.
- Spread this over the base and smooth out evenly. Sprinkle over pecan pieces then freeze for at least 4 hours.
- Place in the fridge for 30 minutes before serving then remove and use a sharp knife to cut into pieces. Now enjoy!
- Keep any remaining bites in the fridge for up to 1 week.