Double Chocolate Pumpkin Coconut Slice
Ingredients
- 350g steamed fresh pumpkin (skin removed), cooled to room temperature
- 6 Flax eggs (simply combine 6 tbsp of flax/chia seed meal with 18 tbsp of water and allow it to congeal)
- 1/2 cup coconut oil, liquid consistency
- 1.5 tsp granulated Stevia (or 5 drops)
- 1/3 cup GF flour
- 1/2 cup raw cacao nibs
- 3 tbsp raw cacao powder
- 3/4 tsp Baking Powder
- 1 teaspoon Himalayan sea salt
Chocolate sauce mix
- 4 tbsp coconut oil, melted
- 2 tbsp pure maple syrup
- 3 tbsp raw cacao powder
- 1 tsp pure vanilla essence
Preparation
Preheat an oven to 175ºC
Coat a 33 x 23 cm baking pan with coconut oil
Combine the cooled pumpkin puree, flax eggs, oil and stevia in a food processor or high-speed blender
In another bowl, combine the GF flour, cacao nibs, cacao powder, baking powder and salt
Combine the contents of the bowl and blender and pour into the baking pan
Bake for 30-35 minutes or until the slices are set
Chocolate sauce
Combine all sauce ingredients in a small bowl and transfer into a pouring bottle
Place in fridge to allow to set and thicken a little (note: the more coconut oil you add, the thicker the sauce will become. If the sauce is too cold and thickens up too much, simply place the closed bottle into a bowl of hot water until it melts)
Serving suggestions
Enjoy these slices warm or cooled, drizzle over some chocolate sauce, and sprinkle desiccated coconut
Notes
This recipe is Paleo approved, Gluten Free and Vegan, making it suitable for picky eaters and children
Sneaking vegetables into desserts like this helps increase vitamin and mineral intake
The slices are rich in flavor and texture but won't leave you feeling heavy or bloated
