Vegan Pumpkin Bars

A delicious treat for weight management


  • 2 cups whole wheat pastry flour
  • 1 tablespoon pumpkin pie spice (or combine cinnamon, grated ginger and some nutmeg)
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup olive oil or rapeseed oil
  • 1 cup dark chocolate with 80% cocoa, chopped into small chunks (or dark chocolate chips)
  • 1 ½ cups pumpkin puree (cans or self made)
  • 1 tablespoon chia seed soaked with 3 TBSP water)
  • 1 cup honey or pure maple syrup


  1. Preheat oven to 325 °F/160 °C
  2. In a small bowl combine well whole wheat flour, pumpkin spice, baking soda and salt.
  3. In a large bowl mix olive oil with honey until smooth and light.
  4. Add soaked chia seeds to the mixture and stir until well combined.
  5. Then stir in pumpkin puree.
  6. Add the dry ingredients to the wet ingredients and stir until combined.
  7. Stir in 1 cup of chocolate chips.
  8. Line a square baking pan (9”x13”/22×33 cm) with parchment paper.
  9. Turn batter out in prepared pan, using a spatula to smooth the top lightly.
  10. Bake for about 30 minutes. A toothpick inserted in the center should come out without batter.
  11. Allow to cool in pan for at least 1 hour before slicing and serving.


  • These bars taste even better after one or two days.
  • You can also store them in your freezer for up to 3 months.