Pumpkin Seed Vegan Brownies
Rich vegan brownies with dark chocolate chunks, nutty pumpkin seeds and sea salt. Recipe adapted from Amy Chaplin's book At Home in the Whole Foods Kitchen.
packed pitted Deglet Noor dates
whole spelt flour
unsweetened cocoa powder
pumpkin seed butter
plus more to oil pan, warmed
pure maple syrup
pure maple sugar
or cane sugar
plain soy milk
coarsely chopped and divided
shelled pumpkin seeds
Maldon or fleur de sel
or other flaky sea salt
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 coconut 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 coconut 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 pepitas, remaining chocolate, 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. These brownies keep well for three or four days when stored in an airtight container in the fridge.
Recipe From Simple Bites ( www.simplebites.net )