Pumpkin pie oat bars, peanut butter and jelly date stuffed snickers [Courtesy]

Pumpkin pie oat bars


1 cup oats

¾ cup all purpose flour

¼ cup packed brown sugar

½ tsp pumpkin pie spice

½ tsp baking soda

1 tsp vanilla extract

1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and let sit 5min)

2 tbsp melted vegan butter

¼ cup non-dairy milk

1 cup pumpkin puree

2 tbsp white sugar

1 tbsp non dairy milk

½ cup oats

1 tbsp flour

2 tbsp vegan butter (NOT melted)

2 tbsp packed brown sugar

¼ tsp pumpkin pie spice

 Pumpkin pie oat bars [Courtesy]


Preheat the oven to 350°F.Start by mixing your oats, flour, brown sugar, spices and baking soda. Add in vanilla flax egg, melted butter and milk.In a parchment lined 8×8 glass pan, press down the oat mixture with a spoon so it coats the bottom evenly.In another bowl mix pumpkin puree with sugar and milk. Spread this mixture on top of the oats.In a small bowl combine oats, flour, vegan butter (NOT Melted), brown sugar and spice. Mixture should be crumbly with chunks from the butter. Sprinkle this over the top of the pumpkin.Bake for 35 TO 40 minutes. Top will be slightly browned.Recipe by Ayesha Sheikh

Peanut butter and jelly date stuffed snickers


3 cups fresh berries of choice (I used strawberries)

3 tbsp chia seeds

Juice half a lemon

12 medjool dates

¼ cup natural peanut butter

1/3 cup melted vegan chocolate chips.

Flakey salt for topping

 Peanut butter and jelly date stuffed snickers [Courtesy]


First make your chia jam. Just add the ingredients into a pot and cook over medium heat for 5-10 minutes until thick and jammy. Let cool and save the rest in a jar for later.Slice your dates down the centre and remove the pit then stuff with your jam and peanut butter.Melt your chocolate in the microwave in 30 second increments or over a double boiler.Drizzle over your stuffed dates then top with some flakey salt.Pop your dates in the fridge for the chocolate to harden for 15 minutes then you’re ready to enjoy.