Halloween Recipe || Vegan Pumpkin Brownies
Happy Halloween-Eve!
Although I’ve been baking non stop for the #BakeOffBakeAlong, the lack of Chocolate Week has definitely allowed room for some chocolatey goodness. In this case, brownies, and at this time of year, what could be better than pumpkin brownies?
After a disaster last year trying to make Deliciously Ella’s brownies, and Graze sent through some cacao powder and vanilla pumpkin seeds, I was really keen to give healthy Halloween themed brownies a go. What’s best is that pumpkins really do go a long way, just as I proved this time last year with 7 recipes from just 1 pumpkin.
You can also convince yourself they sort of count as one of your five a day, they’re designed to be healthier (i.e. minus any refined sugar or flour) and therefore you can scoff as many down as is feasibly possible! Maybe not quite, but you’ll be hard pushed not to try! Plus, as someone who currently has to swing between cooking vegan for my brother, and gluten free for Adam, these tick both boxes!
Delicious, easy to make and perfectly gooey!
- 300g roasted pumpkin
- ½ roasted beetroot
- 100g ground almonds
- 50g ground oats
- 200g dates
- 2 tbsp melted coconut oil
- 6 tbsp cacao powder
- 6 tbsp pure maple syrup
- pinch of salt
- 1 tsp coconut oil
- 2 tsp cacao powder
- 1tsp maple syrup
- Preheat the oven to 180 degrees.
- Blitz the pumpkin, beetroot and dates into a smooth paste.
- Add the rest of the ingredients and blitz until thoroughly blended.
- Line a baking dish, spoon in the mixture and bake for 30-45 minutes.
- For the sauce, melt 1 tsp coconut oil and mix thoroughly with 2 tsp cacao powder and 1 tsp maple syrup.
- Allow brownies to cool for 10 minutes, drizzle with cacao sauce, top with vanilla pumpkin seeds and serve.
