It’s October, which means it’s officially pumpkin season.
Not artificial pumpkin spice syrup, to be clear. Actual pumpkin, carved and whizzed up into soups and pies. It’s cold, nights are drawing in, and it’s the perfect time to reach for warm, comforting, pumpkin-y foods.
We’re up for adding pumpkin to pretty much anything in October, mostly because we don’t want to waste the pumpkin guts we carved out for our jack o’ lanterns.
But we’ll be honest, we had never considered using them to make brownies until Graze shared this recipe with us.
Turns out pumpkin is the perfect way to add sweetness and a rich, gooey texture to brownies.
These ones are delicious, vegan, and gluten-free. Here’s how to make them.
What You’ll Need:
For the brownies:
- 300g roasted pumpkin
- 1/2 a roasted beetroot
- 100g ground almonds
- 50g ground oats
- 200g dates
- 2 tablespoons of melted coconut oil
- 6 tablespoons of cacao powder
- 6 tablespoons of pure maple syrup
pinch of salt
For the cacao drizzle sauce:
- One teaspoon of coconut oil
- 2 teaspoons of cacao powder
- 1 teaspoon of maple syrup
- Pumpkin seeds
How to Make Them:
- Preheat your oven to 180 degrees celsius
- Blend the pumpkin, beetroot, and dates into a smooth paste
- Add the rest of the brownie ingredients and blitz until thoroughly blended
- Line a baking dish, spoon the mixture in, and bake for 30 to 45 minutes
- While your brownies are baking, make the sauce by melting the coconut oil and mixing it thoroughly with two teaspoons of cacao powder and 1 teaspoon of maple syrup
- Allow the brownies to cool, drizzle with the cacao sauce, and sprinkle with pumpkin seeds