Pumpkin Cocoa Brownie

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East

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

1. • 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 9x13 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.