Spooky Pumpkin Chocolate Bars (Vegan)
Here some very spooky brownies that I've baked a while ago.
They are super easy to make, you only need 4 main ingredients and they are super delicious!
Check out the recipe is in the section below and make it too 💁♀️
--- OREO COOKIES LAYER ---
30g coconut oil (melted)
9 Spooky Oreo cookies*
--- PUMPKIN CHOCOLATE LAYER ---
150g dark chocolate**
125g pumpkin puree***
2 Spooky Oreo cookies
--- TOPPINGS ---
Nilla Banana Pudding cereal (marshmallow bites)
Line a small rectangular pan (16cm x 11cm or similar)**** with parchment paper so that the paper overhangs 2 opposite sides like handles.
Put Spooky Oreo cookies (with the cream) in a food processor and pulse a few times until they turn into powder.
In a bowl mix together melted coconut oil and Spooky Oreo cookies powder until you get a wet consistency; press this mixture into the bottom of the prepared pan to create the cookie layer. Place in the fridge to set for at least 1 hour.
Melt dark chocolate in the microwave (be careful not to burn it!) or in a double boiler on the stove.
In mixing bowl combine pumpkin puree with dark chocolate and mix very well with a spatula until creamy. Place in the fridge to set for at least 30 minutes.
Preheat oven to 325°F (170°C) and take out the cookie crust and the pumpkin mousse from the fridge.
Add the pumpkin mousse on top of the cookie crust and level with a spatula. Garnish with big pieces of Spooky Oreo cookies.
Bake for about 30 minutes or until the surface look set to the touch. Let it cool in the pan and then let it rest again in the fridge for a few hours or even better overnight.
Make marshmallow eyes: melt a small quantity of dark chocolate in the microwave or on a double boiler and draw funny eyes shapes on the Nilla Banana Pudding cereal (marshmallow bites) with a toothpick.
Use the remaining melted chocolate to glue the marshmallow eyes on top of the bars.
Lift onto a cutting board using the parchment handles. Slice and serve.
*You can also use regular Oreos of course.
**I've used half bar (50g) of 70% dark chocolate and 1 bar (100g) of 50% dark chocolate.
***To make pumpkin puree I just roasted half pumpkin in the oven and then I put it in the blender to make a puree.
****If you don't have a small pan like mine I suggest doubling the recipe and use a 20cm square pan.
I've adapted the recipe for the pumpkin chocolate layer from Chiarapassion.
Store these bars in an airtight container in the fridge for 3-4 days. You can also freeze them.
If you make it let me know! :)