Ingredients

Base

• 200g oats 
• 200g ground almonds 
• 4 tbsp maple syrup 
• 2 tsp ground ginger 
• 4 tbsp Original sesame butter
• Pinch of salt

Pumpkin Caramel 

• 1 tin pumpkin puree
• 6 pitted medjool dates
• 80g soft dark brown sugar
• 1.5 tsp ground ginger
• 1 tsp cinnamon 
• 2 tbsp buckwheat flour (you can sub plain flour here)
• 5 tbsp Original sesame butter
• 5 tbsp maple syrup 
• Pinch of salt 

Topping

• 200g favourite dark chocolate (we used 70% cacao solids)
• 1.5 tbsp sesame seeds (optional, chopped nuts would work here too!)

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Method

1. Set your oven at 180C and line a 20x20cm baking tin with baking paper.
2. First make the base by blend your oats in a food processor until finely ground, then adding the rest of the ingredients and blending until a ball of dough is formed. Add a touch more sesame butter if the mixture doesn't quite come together. 
3. Press the dough into the bottom of the lined baking tin and place in the oven for 10 mins until golden brown. 
4. Make the pumpkin caramel whilst the base is baking. Place all the ingredients into the food processor and blend until completely combined and smooth. 
5. When the base is baked, cover evenly with the pumpkin caramel mixture and place back into the oven for 15-20 minutes.If the top of the caramel layer feels firmer when you press you know it's ready to come out. 
6. Let the base and caramel layers cool to room temperature. 
7. Melt your dark chocolate, pour and spread evenly over the caramel layer then sprinkle with sesame seeds. 
8. Place in the fridge to set the chocolate for half an hour.
9. Slice up and devour!