No-bake, oaty Pumpkin Spice Caramel Slices topped with sweet pumpkin date caramel and topped with dairy-free chocolate and buttery pecans!
Prep Time 35 minutesminutes
Set Time 6 hourshours
Total Time 6 hourshours35 minutesminutes
Calories 339kcal
Author FoodFaithFitness
Ingredients
2cupsRolled Oats
1/2cupAlmond Flour or Ground Almonds
1 1/2tspPumpkin Spice Mix
1/4tspSea Salt
6Medjool Dates, pitted
2tbspAlmond Butter
2-3tbspWater
Caramel
12Medjool Dates, pitted
1cupPumpkin Puree
6tbspAlmond Butter
1/4cupMaple Syrup
2tbspCoconut Oil (solid)
1tspVanilla Extract
1/4tspSea Salt
1/2tspPumpkin Spice Mix
Garnish
230gVegan-Friendly Chocolate
1cupPecans
Instructions
To make the base, blend the rolled oats, almond flour, pumpkin spice mix and salt in your food processor until they form a light crumb
Add in the pitted medjool dates and almond butter and blend further until completely combined
Lastly add in the water, one tablespoon at a time and continue to blend until the mixture sticks together to form a dough consistency
Line 8x8” baking dish with parchment paper and press the mixture evenly into the base of the dish using a spatula
For the caramel, add all of the ingredients to a high speed blender and blitz until completely smooth
Spread the caramel on top of the base using your spatula
Place in the freezer for at least 4 hours or until set (overnight if possible)
Melt the vegan chocolate over a double boiler and pour the melted chocolate over the caramel. Use a spatula to spread it out evenly. Reserve a couple tablespoons of the melted chocolate and dip the pecans in it before sticking them on top of the chocolate
Use a very sharp knife to cut it into slices. It helps to heat the knife with some boiling water or a blow torch giving you a cleaner cut through the chocolate
Store the slices in an airtight container in your fridge or freezer