Line a square brownie tin (24cm x 24cm) with baking paper.
Cut the top off the pumpkin, scoop out the seeds and slice into 2cm thick semi-circles (dispose of the seeds). Place the slices onto the lined baking tray. Drizzle the pumpkin flesh with 2 tablespoons of maple syrup and bake the pumpkin in the oven for 25 -35 minutes until the pumpkin is tender.
Meanwhile melt the butter in a pan.
Remove the pumpkin from the oven and turn the oven temperature down to 160°C.
Leave the pumpkin to cool for a few minutes before scooping out the flesh into a blender, add the Original Almond Breeze® and blend until smooth.
Scoop the blended pumpkin into a large mixing bowl. Pour over the melted butter, maple syrup and stir.
Gradually add the jumbo oats, cinnamon, dried fruit, seeds and Roasted with Sea Salt Almonds to the mixing bowl. Stir thoroughly. Then add the chocolate chips into the flapjack mix and stir through.
Spoon the mix into your prepared baking tin, making sure it is pushed into the corners and smoothed evenly across the top.
Place the flapjack onto the middle shelf of the oven and bake for 30 minutes.
Remove the flapjack from the oven and place on a wire cooling rack for 5 minutes before taking it out of the tin to cool fully.
Slice into 12 pieces.
Store in an airtight container and eat within 3 days.