Vegan Pumpkin Brownies

Vegan Pumpkin Brownies

Ingredients

300g roasted pumpkin

½ roasted beetroot

100g ground almonds

50g ground oats

200g dates

2 tbsp melted coconut oil

6 tbsp Graze cacao powder

6 tbsp pure maple syrup

pinch of salt

Cacao drizzle sauce

1 tsp coconut oil

2 tsp Graze cacao powder

1tsp maple syrup

Method

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.


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