No-bake Pumpkin slices

No-bake pumpkin slice

Vegan | Gluten Free | Refined Sugar Free


We love this recipe, it's a great way to use up any leftover flesh from carving Halloween Pumpkins!  Sprinkled with raw chocolate 'brains' (aka Chocolate Mulberries) these no-bake slices makes a perfectly spooky treat!

Recipe contributed by Caroline Bryant @_carrotline_ Check out her Blog and Instagram for more vegan recipe inspiration.


150g fresh dates, pitted
50g almonds
50g desiccated coconut
1 tsp cinnamon
1/2 tsp ginger powder
1/2 tsp cloves powder

Add almonds to a food processor and blitz for a few seconds.
Add the remaining ingredients and blend till a sticky and uniform mixture is reached.
Adjust seasonings to taste.
Press the mixture down in a baking tray lined with parchment paper.
Put it in the fridge while you make the topping.

Pumpkin topping:
200g pumpkin purée
70g syrup of choice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves powder
1 tsp vanilla powder
2 tbs gluten-free flour
1 dl mulberry chips
Sprinkle of coconut sugar

Add all the ingredients, except mulberry chips and coconut sugar, to a food processor.

Mix the mulberry chips in with the pumpkin mixture.
Adjust seasonings to taste.
Spread the mixture on top of the base.
Sprinkle with 1 tsp of coconut sugar.
Freeze for 30 minutes before enjoying.


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