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Place dates in a medium bowl and cover with boiling water. Let soak for 20 minutes or until softened, then drain well.
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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.
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Sift flour, cocoa powder, and baking powder into a medium bowl; whisk to combine and set aside.
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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.
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Add maple syrup, maple sugar, soy milk, salt and vanilla and process until smooth.
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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.
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Transfer batter to prepared pan and spread out evenly. Sprinkle with pumkin seeds, remaining chocolate (optional), and a large pinch of sea salt.
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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.
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For best results, refrigerate until completely cold before cutting.