6 Servings

10 min Prep, 20 min Cook


Allergy Friendly


These refined sugar free, dairy free and gluten free oven baked bars are another level! The allergy friendly, easy to follow vegan recipe can help you create a sweet treat you don't need to feel guilty for eating. The base of the bar is made with oats, chia seeds and quinoa. These grains can provide energy that is getting released slowly through time making this treat a perfect snack between meals. I like to avoid refined sugar in desert to avoid an uncomfortable insulin spike after eating. To achieve this, I like to use natural products to sweeten my deserts. This time I used a natural sugar alternative called xylitol and sultanas. I also find, adding spices to your food can make them taste nicer. I added all spice, cinnamon and vanilla flavour to the base of the bars. The main ingredient defining this bar is of course, the butternut squash. Autumn is the season of pumpkins and butternut squash, giving us one more reason to use this lovely ingredient in our kitchen.

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  • Base
  • Topping

Cooking Stages

    • Mix all ingredients of the base then lay in a baking dish lined with baking paper

    • Bake the base for 20 mins on 170C

    • For topping, in a bowl, mix cocoa powder, coconut oil and xylitol

    • Melt in the microwave in 20 secs and drizzle over the baked, cooled bar

    • Sprinkle the raisins and pumpkin seeds on top

Nutrition Facts

Serving Size 114.5 g

Amount Per Serving
Calories 326.7 cals16%
% Daily Value*
Kilojoules 1369.7 kJ16%
Fat 18.2 g28%
Sodium 100.6 mg4%
Carbohydrate 33.3 g11%
Protein 7.9 g16%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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