Pumpkin & Chocolate Swirl Squares

From Michelle Hunt, www.peachypalate.com

(16 large squares)


2 cups (240g) pecan nuts
1/4 cup (55g) coconut oil, melted
1/2 cup (90g) pitted Medjool dates
4 tbsp (30g) coconut flour
1 cup (80g) unsweetened desiccated coconut

Pumpkin filling

110g (1/2 cup) pumpkin/sweet potato/butternut puree
120g (1/2 cup) cashew butter
110g (1/2 cup) coconut oil, melted
80g (1/4 cup) honey or maple syrup
3-4 tsp pure orange extract to taste

Chocolate filling

120g (1/2 cup) cashew butter
80g (1/4 cup) honey or maple syrup
1/3 cup (40g) cacao powder
125g (1 tub) Raw Cacao Coyo yoghurt
1 tsp vanilla powder or pure vanilla extract
1/2 cup (110g) coconut oil, melted


  • Process pecan nuts to a coarse meal in your food processor.
  • Remove the nuts and process the dates to a thick paste.
  • Add nuts, coconut flour and desiccated coconut into the food processor and process for a minute to evenly combine.
  • Add remainder of ingredients and process once more for a minute or two to combine.
  • Line a 9inch square tin with baking paper and lightly grease with coconut oil.
  • Place the base mix into the tin and spread evenly using your fingertips of the back of a spoon.
  • Place into the fridge while you make the fillings.
  • Before blending the filling ingredients ensure all ingredients are at room temperature and that the melted coconut oil is cool enough to touch.
  • Blend all pumpkin filling ingredients in a high-speed blender to combine. Place into a bowl. Rinse out the blender and process all chocolate filling ingredients.
  • Place spoons of the mixtures across the prepared base, pumpkin beside chocolate, one after the other…
  • Use a knife to gently mingle the two to create a marbled effect. Place into the fridge to firm up for at least four hours or overnight before slicing.

    *** These will keep in the fridge for up to 5 days or the freezer for up to one month.

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