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Pumpkin & Peanut Butter Crumble Bars ꓲ Vegan & Gluten-Free

This easy Pumpkin & Peanut Butter Crumble bars with their crunchy base and creamy middle layer will keep you warm and satisfy this autumn. Packed with fibres and vitamins for a nutritious treat!

Cook Time 40 minutes
Servings 12 bars

Ingredients

For the crust and crumble:

  • 100 gr almond flour
  • 100 gr oats (gluten-free)
  • 1 pinch of salt
  • 1 tsp. cinnamon powder
  • 1/3 tsp. nutmeg
  • 1/3 tsp. cloves
  • ½ tsp. bicarbonate of soda
  • 30 gr roasted peanuts
  • 1 tbsp. peanut butter (smooth)
  • 30 gr coconut oil
  • 50 gr maple syrup

For the Pumpkin and Peanut Butter Custard:

  • 420 gr pumpkin puree (fresh or in a can)
  • 2 tsp. cinnamon powder
  • 1 pinch of salt
  • 2 tsp. vanilla extract
  • 80 gr maple syrup
  • 2 tbsp. peanut butter (smooth)
  • 2 tbsp. coconut flour (or cornflour)

Extra:

  • 1 small apple diced into small chunks

Instructions

  1. Line a 22cm square tin with baking parchment. Preheat the oven to 180°C.


For the crust and crumble:

  1. In your food processor, blend together all the ingredients for the crust and crumble, adding the peanut butter, coconut oil and maple syrup last (follow the order indicated in the list of ingredients above). 

    Blend until it comes together, stop before it gets too sticky.


  2. Leave 180 gr aside in a bowl for the top crumble layer.


  3. Spread the mixture evenly into a square pan, pressing down with your hand or with the back of a spoon to make it compact and even.

    Precook into the oven for 20 minutes until slightly golden.


For the pumpkin and peanut butter custard:

  1. While the base is in the oven, start making the pumpkin and peanut butter custard. Place all ingredients for the pumpkin layer in a food processor and blend until all is combined and smooth. 


  2. Transfer into a large bowl.

    Add the diced apple and mix with a spoon.


  3. Spread the pumpkin and peanut butter custard over your precooked bottom layer, add the crumble on top and place in the oven for a further 20 minutes. 


  4. Once baked place the Pumpkin and Peanut Butter Crumble bars onto a cooling rack, wait until completely cooled before taking out of the pan and serve!


Recipe Notes

Top tip:

Warm it up a little in the microwave or in the oven with a dollop of nut butter on the top and enjoy with your favourite cup of tea.