300g roasted pumpkin
½ roasted beetroot
100g ground almonds
50g ground oats
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
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.