A nutty, oaty base topped with a spiced pumpkin layer, finished off with dark chocolate… What more could you want from an autumnal sweet treat? Easy to make, no baking required and made from wholesome ingredients, these are sure to go down a treat this season
This dish contains the following allergens: Tree Nuts
Cooking mode
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For the base
50g
coconut flour
50g
oat flour
2 tbsp
cacao powder
80g
buckwheat groats, soaked overnight
3 tbsp
maple syrup
2 tbsp
coconut oil
4-5 tbsp
water
1 tsp
vanilla
For the Pumpkin Filling
100g
pumpkin, cooked then drained
50g
dates, soaked then drained
2 tbsp
coconut oil, melted
2 tbsp
maple syrup
2 tbsp
coconut flour
1 tsp
cinnamon
1/2 tsp
ginger
1/4 tsp
nutmeg
For the Chocolate Topping
1 tbsp
coconut oil
100g
dark chocolate, broken in to pieces
For the base
1.75oz
coconut flour
1.75oz
oat flour
2 tbsp
cacao powder
2.8oz
buckwheat groats, soaked overnight
3 tbsp
maple syrup
2 tbsp
coconut oil
4-5 tbsp
water
1 tsp
vanilla
For the Pumpkin Filling
3.5oz
pumpkin, cooked then drained
1.75oz
dates, soaked then drained
2 tbsp
coconut oil, melted
2 tbsp
maple syrup
2 tbsp
coconut flour
1 tsp
cinnamon
1/2 tsp
ginger
1/4 tsp
nutmeg
For the Chocolate Topping
1 tbsp
coconut oil
3.5oz
dark chocolate, broken in to pieces
Utensils
Fridge
Freezer
Step 1
First make the base: Drain the buckwheat and add to your Ninja Kitchen Nutri Ninja blender with the other ingredients. Pulse well so the mixture comes together. Press this into a lined tin or tub (I used 20cm x 10cm). Place in the fridge while you make the other layers
Step 2
Next add all of the pumpkin layer ingredients to your Ninja Kitchen blender and whizz up until quite thick and smooth. Spread this over the base and place in the freezer for 30 minutes
Step 3
Gently melt the coconut oil and chocolate and pour this all over the pumpkin layer. Chill in the fridge for at least 1 hour – then you’re ready to pop out of the tin/tub, cut into slices or bites with a sharp knife, and enjoy!
First make the base: Drain the buckwheat and add to your Ninja Kitchen Nutri Ninja blender with the other ingredients. Pulse well so the mixture comes together. Press this into a lined tin or tub (I used 20cm x 10cm). Place in the fridge while you make the other layers
For the base
50g
coconut flour
50g
oat flour
2 tbsp
cacao powder
80g
buckwheat groats, soaked overnight
3 tbsp
maple syrup
2 tbsp
coconut oil
4-5 tbsp
water
1 tsp
vanilla
For the Pumpkin Filling
100g
pumpkin, cooked then drained
50g
dates, soaked then drained
2 tbsp
coconut oil, melted
2 tbsp
maple syrup
2 tbsp
coconut flour
1 tsp
cinnamon
1/2 tsp
ginger
1/4 tsp
nutmeg
For the Chocolate Topping
1 tbsp
coconut oil
100g
dark chocolate, broken in to pieces
For the base
1.75oz
coconut flour
1.75oz
oat flour
2 tbsp
cacao powder
2.8oz
buckwheat groats, soaked overnight
3 tbsp
maple syrup
2 tbsp
coconut oil
4-5 tbsp
water
1 tsp
vanilla
For the Pumpkin Filling
3.5oz
pumpkin, cooked then drained
1.75oz
dates, soaked then drained
2 tbsp
coconut oil, melted
2 tbsp
maple syrup
2 tbsp
coconut flour
1 tsp
cinnamon
1/2 tsp
ginger
1/4 tsp
nutmeg
For the Chocolate Topping
1 tbsp
coconut oil
3.5oz
dark chocolate, broken in to pieces
Step 2 of 3
Next add all of the pumpkin layer ingredients to your Ninja Kitchen blender and whizz up until quite thick and smooth. Spread this over the base and place in the freezer for 30 minutes
For the base
50g
coconut flour
50g
oat flour
2 tbsp
cacao powder
80g
buckwheat groats, soaked overnight
3 tbsp
maple syrup
2 tbsp
coconut oil
4-5 tbsp
water
1 tsp
vanilla
For the Pumpkin Filling
100g
pumpkin, cooked then drained
50g
dates, soaked then drained
2 tbsp
coconut oil, melted
2 tbsp
maple syrup
2 tbsp
coconut flour
1 tsp
cinnamon
1/2 tsp
ginger
1/4 tsp
nutmeg
For the Chocolate Topping
1 tbsp
coconut oil
100g
dark chocolate, broken in to pieces
For the base
1.75oz
coconut flour
1.75oz
oat flour
2 tbsp
cacao powder
2.8oz
buckwheat groats, soaked overnight
3 tbsp
maple syrup
2 tbsp
coconut oil
4-5 tbsp
water
1 tsp
vanilla
For the Pumpkin Filling
3.5oz
pumpkin, cooked then drained
1.75oz
dates, soaked then drained
2 tbsp
coconut oil, melted
2 tbsp
maple syrup
2 tbsp
coconut flour
1 tsp
cinnamon
1/2 tsp
ginger
1/4 tsp
nutmeg
For the Chocolate Topping
1 tbsp
coconut oil
3.5oz
dark chocolate, broken in to pieces
Step 3 of 3
Gently melt the coconut oil and chocolate and pour this all over the pumpkin layer. Chill in the fridge for at least 1 hour – then you’re ready to pop out of the tin/tub, cut into slices or bites with a sharp knife, and enjoy!
