- 1/2 cup almond butter*
- 1 cup (250 grams) cooled roast pumpkin or pumpkin puree
- 3 cups desiccated coconut (finely shredded dried coconut)
- 1 (150 grams) ripe banana
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- pinch of salt
*you can use half hulled tahini and half honey in place of the nut butter.
Preheat your oven to 350 Degrees Fahrenheit.
Grease and line a 20cm x 20cm square cake tin with baking paper hanging over the sides for easy removal.
Place all ingredients into your blender or food processor in the order listed, blend to combine.
Press the mixture into the tin and cook for 30 minutes or until golden on top and an inserted skewer comes out cleanly.
Remove from the oven, leave in the tin for five minutes then carefully move the slice onto a cooling rack. Once it has cooled chop into bars. Enjoy!