Getting home from an early October tropical holiday with a delightful peeling suntan and skin grazes from eagerly exploring coral reefs, I am so ready for autumn. Looking at my colourful wool jumpers I have visions of diving headlong into heaps of them.
Why use pumpkin to make caramel? Caramel naturally has a velvety creamy texture made from fat and sugar. So subbing the natural creamy and sweet texture of pumpkin it’s a success.
As well as being more healthy and more fun using a fat orange beast pumpkin.
Recipe – Healthy Millionaire Shortbread Squares
Healthy Millionaire Shortbread Square Recipe – Don’t Rush Into Winter
- 200 g oats 2 cup
- 6 tbsp almond butter
- 4 tbsp honey or sweetener of your choice
- 2 tbsp Lemon juice
- 200g (1 cup) Medjool dates pitted
- 1/2 cup (125ml) Coconut milk full fat
- 1/2 cup (125ml) 125g pureed cooked pumpkin
- 1/4 cup (60ml) honey or sweetener of choice
- 2 tsp of ground cinnamon
- 2 tbsp Chia seeds
- squeeze of lemon
- pinch of sea salt
- 100g good quality dark chocolate
- Blend oats into a flour a minute or two. I use my food processor
- Add almond butter, honey, and lemon juice
- Press evenly into (baking paper lined) 9inch square tray or pan and freeze for 10 minutes
- First blend your dates in the food processor until broken down
- Then add the rest of the ingredients for the caramel to the dates and then blend again.
- Keep blending until all ingredients are broken down, combined, and perfectly creamy.
- Spread on prepared oat base that has been chilled and firm.
- Melt chocolate in a bowl over boiling water and pour over the prepared bars above.
- Its easier to slice bars before chocolate hardens.
- Once the pure chocolate sets then slicing bars won’t keep their shape as well.