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Pumpkinettes

(Pumpkin, oat and dark chocolate energy bars)
The simplest recipe for pumpkin energy bars.
  • Preparation 20 minutes
  • Cooking 15 minutes + 30 minutes
  • Power 350°F (180°C)
  • Quantity 14 bars (50 g)
See ingredients
  • 150 g (½ cup) Madame Labriski date puree (regular, vanilla or caramel)

  • 100 g (1½ cups) pumpkin, finely chopped

  • 1 egg

  • 1½ tsp. ground cinnamon

  • ½ tsp. ground nutmeg

  • 20 g (2 tbsp.) shelled hemp seeds or chia seeds

  • 180 g (2 cups) quick-cooking oats

  • 45 g (1/2 cup) large flake oats

  • 60 g (1/2 cup) oat flour (or wheat or gluten-free flour)

  • 150 g (1 cup) shelled pumpkin seeds

  • 100 g (1/2 cup) dark chocolate chips

  • Ingredients
  • Steps
  • History

Ingredients

  • 150 g (½ cup) Madame Labriski date puree (regular, vanilla or caramel)

  • 100 g (1½ cups) pumpkin, finely chopped

  • 1 egg

  • 1½ tsp. ground cinnamon

  • ½ tsp. ground nutmeg

  • 20 g (2 tbsp.) shelled hemp seeds or chia seeds

  • 180 g (2 cups) quick-cooking oats

  • 45 g (1/2 cup) large flake oats

  • 60 g (1/2 cup) oat flour (or wheat or gluten-free flour)

  • 150 g (1 cup) shelled pumpkin seeds

  • 100 g (1/2 cup) dark chocolate chips

14 steps

  • Preheat oven to 350°F.

  • Wash your hands properly.

  • In a bowl, combine the date puree, pumpkin and egg.

  • Add the cinnamon, nutmeg and hemp seeds and mix.

  • Lastly, stir in all the remaining ingredients and mix until smooth.

  • Line your energy cookie baking tray (hahaha!) with parchment paper or a silicone mat. If you’re going to spread the mixture right to the edges, lightly grease the tray (otherwise it will stick… yes, these bars contain no fat whatsoever.)

  • Spread the mixture evenly over the baking tray.

  • Madame’s tip to get a nice even surface: put a sheet of parchment paper (or a silicone mat) on top and flatten with a rolling pin or put another baking tray on top and press down firmly. And don’t forget to remove the top sheet of parchment paper.

  • If desired, decorate with a sprinkle of pumpkin seeds, oat flakes or dark chocolate chips.

  • Bake for 30 minutes at 350°F.

  • OH! Just wait and see how good it’s going to smell.

  • Wait a while before cutting.

  • Once cooled, cut into bars using a pizza cutter or knife.

  • Treat yourself to some pure bliss and offer some to all your friends too.

History

I felt like coming up with a super simple recipe for pumpkin energy bars. A recipe with pumpkin puree or stewed pumpkin, one that can be made in a snap because there’s leftover pumpkin that needs to be used up. You can also make a GLUTEN FREE version of this recipe, but otherwise it’s NUT FREE and contains NO ADDED REFINED SUGAR. Once again, I opted for pumpkin seeds because they are such a wonderful source of protein.

I’m telling you, these bars are super, super easy to make and a great way to use up all your leftover pumpkin.

P.S.: You can also make these bars with spaghetti or butternut squash.

Storage

  • One week in the fridge.
  • These energy bars also freeze well.

We make life easier with our products available in grocery stores

We make life easier with our products available in grocery stores

Date puree - Vanilla

The natural sugar in dates, fibre, minerals and… the scrumptious taste of vanilla date puree. How could anyone resist this excellent way of bringing a touch of sweetness to everyday life? How about a spoonful of vanilla date puree in your smoothie?

100% recyclable packaging.

For more recipes sweetened with date puree

FAQ

Where can I buy Madame Labriski date puree?

At IGA, Rachelle Béry, Marché Tradition and Bonichoix grocery stores across Quebec. My purees contain no preservatives and can be found in the fruit and vegetable section (yes, dates are fruit) near the pre-cut fruit and vegetables. If you can’t find them, simply ask a member of staff!

Can I swap chia seeds for flax seeds and vice versa?

Yes, always. You can also use hemp seeds.

What can I use as a substitute for oatmeal?

Any kind of cereal flakes: quinoa, buckwheat, spelt, etc. If you are gluten intolerant, you can buy oatmeal that is certified gluten-free.

What can I use as a substitute for one egg?

There are several options:

  • 1 tbsp. ground chia seeds + 3 tbsp. water,
  • 2 tbsp. ground flaxseed + 2 tbsp. water,
  • ½ mashed banana,
  • Egg substitute (yes, it’s available at grocery stores, in the organic section).

Note that the texture of your recipes will be slightly different… but they’ll still be 100% delicious