Pumpkin and Almond Brownie with Wholesome Chocolate Syrup

Pumpkin and Almond Brownie

• 325 g roasted pumpkin
• 260 ml almond milk
• 50 g almond butter
• 80 g unsweetened defatted cocoa powder
• 1 pinch pink salt
• 130 g almond flour
• 2 tablespoons date paste

Wholesome Chocolate Syrup

• 185 ml water
• 60 g unsweetened defatted cocoa powder
• Sweetener of your choice
• Vanilla extract
• Pinch of pink salt

Pumpkin and Almond Brownie

1. 1In a blender, blend all the ingredients together.
2. 2Pour the batter into a lightly greased baking dish.
3. 3Bake for 30-35 min at 180ºC using bottom heat only.
4. 4Remove from the oven and let cool completely.
5. 5All done! Our pumpkin and almond brownie is ready.

Wholesome Chocolate Syrup

1. 1In a bowl, whisk all the ingredients together until smooth and lump-free.
2. 2All done! Our wholesome chocolate syrup is ready.