PUMPKIN COCOA BROWNIE

Vegan friendly!

Serves 8

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Early Harvest Organic Extra Virgin Olive Oil recommended

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INGREDIENTS
    • 1/2 cup packed pitted dates
    • 1 1/2 cups whole spelt flour
    • 3/4 cup unsweetened cocoa powder
    • 2 teaspoons baking powder
    • 1/3 cup pumpkin seed butter
    • 1/2 cup García de la Cruz Organic Extra Virgin Olive Oil plus more to oil pan, warmed
    • 3/4 cup pure maple syrup
    • 3/4 cup pure maple sugar or cane sugar
    • 1/3 cup plain soy milk
    • 1/2 teaspoon sea salt
    • 1 Tablespoon vanilla extract
    • 3 1/2 ounces dark chocolate coarsely chopped and divided
    • 1/4 cup shelled pumpkin seeds. Make them at home following these easy steps.
    • Sea salt
DIRECTIONS
    • Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes or until softened, then drain well.
    • Preheat oven to 350F. Line a 9×13 pan with parchment paper; brush paper and sides of pan lightly with García de la Cruz Organic Extra Virgin Olive Oil, and set aside.
    • Sift flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
    • Place pumpkin butter butter, warm García de la Cruz Organic Extra Virgin Olive Oil and drained dates in a food processor; blend until smooth. It’s okay if a few small date pieces are not blended.
    • Add maple syrup, maple sugar, soy milk, salt and vanilla and process until smooth.
    • Pour into sifted flour mixture, and stir with a rubber spatula until almost combined. Reserve 2 tablespoons chopped chocolate and stir remaining chocolate into batter, being careful not to overmix.
    • Transfer batter to prepared pan and spread out evenly. Sprinkle with pumkin seeds, remaining chocolate (optional), and a large pinch of sea salt.
    • Bake for 25-27 minutes or until edges pull away from sides of pan and a toothpick inserted into centre comes out clean. Remove from oven and allow to cool completely.
    • For best results, refrigerate until completely cold before cutting.
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