Ingredients
Equipment
Method
- 1. Preheat oven to 350 degrees.
- 2. Make oat flour by blending 1 cup of rolled oats in a high powered blender until smooth. Set aside.
- 3. Heat up 3/4 cup of water to a boil. Pour the boiling water over the pitted dates and let them soften for 5 minutes. Transfer to a blender and blend for 60 seconds until completely smooth.
- 4. In a large mixing bowl add the date paste, 1 cup of canned (or fresh) pumpkin puree, 1/2 cup smooth almond butter and 2 tsp vanilla. Mix together until smooth.
- 5. Add in the dry ingredients- add the 1 cup oat flour, 1/3 cup almond flour, 1 tbsp ground flax seeds, 1 tsp pumpkin pie spice, 1 tsp baking powder, 1/2 tsp baking soda and gently stir to combine. Mix in chocolate chips and walnuts if using.
- 6. Line an 8x8 dish with parchment paper. Spread out mixture into pan and top with more chocolate chips if desired. Bake for 25-30 minutes at 350 (25 for gooey, 30 for more firm). Let them cool before slicing. They will firm up as they sit.
Notes
For dairy free/ sugar free chocolate chips I recommend using Trader Joe's sugar free brand that is sweetened with allulose- they are the most affordable ones I have seen!
Other brands to look for that makes refined sugar free/ dairy free choc chips- HU, Lily's or Just Date.