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.
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
2/3 cup of ground almonds
1 tsp baking powder
Optional tbsp of crushed hazelnuts or cacao nibs add to the mixture before baking.
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.
1tsp of maca powder
1/3 cup of pumpkin purée
1 tsp cinnamon
2 Tbsp peanut butter
Pinch of sea salt
Mix all the ingredients together with a spoon or food processor.
then top spread over the brownie's.
sprinkle with cacao nibs.