OK so time for something sweeter on the blog, it’s been a little while we know! These simple pumpkin chocolate brownies really have very few ingredients and are just truly satisfying. It’s getting cold outside and when someone’s made you a hot drink, these accompany that quite nicely.
With some pumpkin puree leftover and the urge for a chocolatey gluten free treat, these came to mind and proved a real success! Made with healthy brown rice flour and almond flour, combined with some other truly special plant based ingredients, you really do feel good eating these (well we did anyway!)
Invite over a friend or take to someone’s and share a heathy indulgent moment or two.
Pumpkin Chocolate Brownies
1 cup pumpkin puree
2/3 cup dates
generous sprinkle cinnamon
pinch of sea salt (I used pink himalayan)
1 cup almond flour
1/3 cup brown rice flour
1/3 cup raw cocoa
4 tablespoons liquid sweetener (I used maple syrup)
Entirely optional but you could also drizzle with raw chocolate sauce:
2 tablespoons coconut oil
2 tablespoons cocoa
1 tablespoons maple syrup
(just combine this little lot over a low heat + drizzle away)
- Preheat oven to 180ºC + line a small baking dish. Blitz the pumpkin + dates until smooth.
- Add this mixture to a bowl with remaining ingredients, combine well + transfer to the baking dish.
- Bake for 20-25 minutes or until inserted skewer comes out clean. Once removed allow to stand for 20 minutes before slicing.
- Enjoy now as is or drizzle with chocolate sauce.