Easy Pumpkin brownies

DSC_6264 Let’s be honest, halloween is not about pumpkins. It’s not about dressing up as a ‘sexy cat’, or a ‘sexy zombie nurse’ (anyone else ever noticed that you can take any noun, put the adjective ‘sexy’ in front of it and bam: female halloween costume?) It’s not about trick or treating, nor is it about paganism. It’s not even about scaring people. It’s about chocolate.


So it’s happening. I am officially jumping on the pumpkin bandwagon, and I’m doing it in the most chocolatey (ie. the best) way possible! These brownies are insanely delicious and you would never know there was anything large, alien and orange inside them. The pumpkin just makes them super moist. Each slice is more like a pudding than a cake; providing just the right amount of sweetness and squidge. Ground almonds and oats are used in place of flour, which achieves the same effect but with an added dollop of vitamin E goodness, and none of the grossness/indigestibility that can come with refined flours and gluten. Dates are blended into the creamy mixture to add sweetness and lots of healthy plant fibre, and raw cacao (food of the gods) provides more antioxidants that you could shake a stick at. All in all these brownies are pretty damn healthy, and the recipe doesn’t call for any dairy, gluten or eggs so they’re pretty much everyone’s friend. Not everyone’s a pagan and not everyone can pull off ‘sexy traffic attendant’, but pretty much everyone can celebrate halloween with the delicious and democratic pumpkin brownie!

DSC_6269DSC_6262 Ingredients

  • 1 and 1/3 cup pumpkin puree (roasted and blended pumpkin)
  • 2/3 cup ground almonds
  • 1/2 cup (gluten free) oats
  • 1/2 cup dates (soaked in boiling water)
  • pinch of himalayan pink salt
  • 4 1/2 tbsp raw cacao powder
  • 3 tbsp sweet freedom/ pure maple syrup/ raw honey or any other good sweetener
  • 1 splash of almond milk
  • 1 bar good quality dark chocolate (optional)

Serve with (optional)

  • Natural/coconut yogurt
  • Berries
  • Cacao nibs


  1. In a food processor, blend the pumpkin puree, dates (drained) and syrup until smooth.
  2. Add the ground almonds, oats, salt, cacao powder and blend together until a thick mixture forms.
  3. Add a splash of almond milk, not too much, but enough to keep the mixture fairly wet. Use your judgment here.
  4. Chop the chocolate into small pieces and stir into the mixture with a wooden spoon.
  5. Pour the mixture into a baking tray
  6. Bake for 20-30 minutes, until you can insert a knife and pull it out clean.