Dark Choc Cacao Pumpkin Brownies

Ingredients:

1/2 cup almond butter (180 grams)     

1.5 cups or 450g raw pumpkin, pureed in blender   

1 large egg    

1/2 cup maple syrup (154 grams)     

2 teaspoons vanilla extract 

1/2 cup raw cacao powder (48 grams) 

1/2 teaspoon baking soda

Pinch of sea salt

1/2 cup or 90g dark chocolate (>70% cocoa), chopped into chips

Procedure

1. Preheat the oven to 180 degrees Celsius and prepare a baking dish with baking paper or grease the entire pan.

2. Cut up a pumpkin into small cubes and boil in water over the stove for 15 minutes. Drain and puree in a blender until smooth.

3. In a large bowl using a hand mixer, whisk together the almond butter and pumpkin puree until smooth and evenly combined.

4. Whisk in the egg, then add maple syrup and vanilla. Add raw cacao powder, baking soda, and salt. Mix on low until combined and there are no lumps.

5. Cut up dark chocolate into little chips. Stir the dark chocolate chips using a silicon spatula.

6. Pour mixture into pan and sprinkle the rest of choc chips on top and bake for 35-40 minutes.

7. Let brownies cool for 5 minutes. Then remove from the pan to a wire rack and put in the freezer to chill for a minimum of 1 hour or refrigerate for 2 hours until they firm up.

8. After they have firmed up, cut them into squares. Enjoy!

 

TIPS

Eat cold or serve warm with some raspberries & vanilla greek yoghurt for more nutrients! 
Store in an airtight container in the fridge for 4 to 5 days.

PREP TIME

Prep | 30 mins

Cook | 40 mins

Serves | 12

Nutrition info:

Per serve (92g) (makes 12)

Energy: 979 kJ (234 cal)

Carbs: 20g | Protein: 6g | Fat: 14g | Fibre: 3g | Fibre: 4g