Ingredients

• 80g oats
• 200g pumpkin/sweet potato puree
• 45g coconut oil, melted
• 30g coconut sugar
• 25ml maple syrup
• 40g peanut butter
• 30g cocoa powder
• 1 tsp chia seeds
• 85g coconut and raspberry flavoured dark chocolate, melted
• 3 tbsp plant mylk
• 20g coconut flakes
• Optional: chocolate chips, extra coconut flakes and freeze dried raspberries to decorate

Method

1. Preheat the oven to 180c and grease and line a square baking tray
2. Put the oats in a blender and blitz until they form a flour consistency. Add the pumpkin, melted coconut oil, coconut sugar, maple syrup, peanut butter and blend
3. Transfer the mixture to a bowl and sift in the cocoa powder. Stir, then add the chia seeds and melted chocolate, stir again until well combined then fold in the coconut flakes. If the mixture is quite thick, stir in 3 tbsp (you May need more/less) of plant based milk
4. Transfer to your baking tray and top with chocolate chips and coconut flakes. Bake for 25 minutes, (remove after 15 minutes, cover with foil then bake for a remaining 10)
5. Allow to cool then remove from the tin, sprinkle over your freeze dried raspberries and cut into squares and enjoy.

Most of these ingredients can be purchased off Muscle food and you can use my code BONNIE5OFF for £5 off your order!