Baking Vegan


These are the only no-bake “brookie” you need! These Pumpkin Spice Brownie Cookie Dough Bars have a thick brownie base layer with a chocolate chip cookie dough flavoured with pumpkin spices all topped with more chocolate – they are simple and naturally vegan and gluten-free. 

Recipe by @nourishingamy

Makes 8
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From £14.00 | £3.50/bar
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You will need
  • 180g medjool dates (pitted weight)
  • 50g oat flour
  • 30g cacao powder
  • Pinch of salt
  • 1 tin chickpeas, drained (drained weight 240g)
  • 100g cashew or almond butter
  • 45ml maple syrup
  • 50g oat flour
  • 2 tsp vanilla essence
  • 1 ½ tsp pumpkin spice (or ¾ tsp cinnamon, ¼ tsp ground ginger, ¼ tsp mixed spice, a pinch nutmeg, a pinch cardamom)
  • For the cookie dough Layer: 60g Hu Simple Dark Chocolate, chopped
  • For the chocolate layer: 60g Hu Simple Dark Chocolate, chopped
  • Flaky salt

Step one

Make the brownie base layer: soak the dates in boiling water and then drain them, saving some of the water. Add the dates to a blender with the oat flour, cacao powder and salt. Blend to a sticky dough, adding 1-2 tbsp of date water as needed.

Step two

Pour into a lined dish (about 6-inch square) and press down firmly.

Step three

For the cookie dough layer: clean out the blender and add in the chickpeas, cashew butter, maple syrup, oat flour, vanilla essence, pumpkin spices, and salt. Blend until really smooth and creamy. Pour into a bowl.

Step four

Chop the chocolate into small pieces and stir into the cookie dough. Pour over the brownie base and press down. Freeze for 30-60 minutes or until firm to touch.

Step five

Melt the chocolate for the topping layer.

Step six

Using a sharp, hot knife, carefully slice the brownie cookie dough into 9 squares or bars.

Step seven

Dip each square into the chocolate, place on a lined tray and sprinkle flaky salt. Leave to set in the fridge for 10 minutes and enjoy.

Step eight

Store the bars for 5-7 days in the fridge in an airtight container or freeze for up to 1 month.