Gluten-Free Pumpkin Pecan Chocolate Brownies
Ingredients
- 125g raw pumpkin, peeled and roughly chopped
- 4 large organic eggs
- 7 tablespoons cacao powder
- 4 tablespoons honey
- 4 tablespoons coconut oil
- 180g dates (Medjool variety recommended)
- 100g dark chocolate (85% cocoa solids)
- Large handful of pecan nuts
Preparation
Blend all the ingredients except the chocolate in a food processor
Break the chocolate into small chunks and fold half into the mix
Pour into a pre-greased baking tray and top with the rest of the chocolate chunks and the pecan nuts
Bake in a preheated oven at 200°C for 20 minutes
Cool and cut into squares