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Pumpkin Spice Caramel Bars

Vegetarian | treat | family food | snacks | plant based | wholefoods | healthy

19g18530 minMakes 10


Gooey, indulgent and delicious, these plant based caramel bars are made from nutritious wholefoods with nut butter, oats and dates for added energy. Make up a big batch for the week ahead and see if they last until Tuesday!


  • 1 cup oats
  • 1 heaped tbsp honey
  • 1 tbsp coconut oil


  • 1/2 Pouch Fullgreen Riced Sweet Potato
  • Tbsp coconut oil
  • 4 tbsp smooth almond butter
  • 1.7 fl oz coconut milk (canned)
  • Tbsp honey
  • 1/2 cup pitted dates 1/2 tsp ground cinnamon
  • Pinch each of ground ginger, cloves & nutmeg
  • Pinch of sea salt


  • 3 Tbsp raw cacao powder
  • 2 Heaped Tbsp coconut oil
  • 2 Heaped Tbsp honey or maple syrup
  • Pinch Salt


  • For the base, add the oats into a food processor and blitz to form a fine flour.
  • Stir through the flour, eggs, salt and pepper to create a rough dough/pancake like mixture.
  • Add in the honey and coconut oil, then blend again so that everything sticks together.
  • Line a baking dish with grease proof paper and press the oat mixture into the base of the tin to form a smooth base. Pop this into the freezer.
  • Combine all of the pumpkin pie filling ingredients in the food processor and blend thoroughly so that you're left with a smooth, velvety caramel.
  • Spread this over the base and return the bars to the freezer.
  • To make the chocolate topping, gently melt the coconut oil and honey together, then stir through the cacao powder and a pinch of salt.
  • Put this over the top of the caramel layer, then allow the bars to set in the freezer for 5hrs+.
  • To slice into squares, dip a sharp knife into boiling water before cutting to prevent the chocolate from cracking.

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Shelf-stable 12 months Vegan certified Gluten free non-gmo certified no added sugar Keto and Paleo friendly proudly made in the USA PBFA member

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