Don't throw away the left overs from your halloween pumpkin 🎃. Instead, why not make these delicious Cacao + Pumpkin brownies with a maca & peanut butter icing.

For the brownies:

Firstly wash the pumpkin making sure the inside has already been taken out. Then slice into thick wedges. Drizzle with a little oil and roast for 90 minutes at 170 degrees. Once cooled discard the skin and blend into a puree. 

Ingredients:
300g of pumpkin puree
2/3 cup of almond butter or other nut butters
1 cup of cacao powder
Optional  - 1 scoop of protein powder
1 tsp vanilla extract
1/2 tsp of sea salt
1 tsp of all spice or cinnamon
1/4 cup of coconut sugar
2 eggs
2/3 cup of ground almonds
1 tsp baking powder

Optional tbsp of crushed hazelnuts or cacao nibs add to the mixture before baking. 

Method:

Combine all the dry ingredients in a bowl then
Add all the wet ingredients. Mix with a blender or fork.

Line a baking tray tin with baking paper and spoon in the mixture.

Bake at 180 degrees for 25-30 minutes or until a knife comes out clean.
Leave to cool.

For the icing:

Pumpkin, maca peanut butter icing.

Ingredients:

1tsp of maca powder

1/3  cup of pumpkin purée

1 tsp cinnamon

2 Tbsp peanut butter

Pinch of sea salt

Method:

Mix all the ingredients together with a spoon or food processor.

then top spread over the brownie's. 

sprinkle with cacao nibs.

Enjoy!!

RB