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.
Course Desserts
Keyword Vegan
Cook Time 25 minutesminutes
Total Time 25 minutesminutes
Servings 24squares
Calories 150kcal
Author Aimee
Ingredients
1/2cuppacked pitted Deglet Noor dates
1 1/2cupswhole spelt flour
3/4cupunsweetened cocoa powder
2teaspoonsbaking powder
1/3cuppumpkin seed butter
1/2cupcoconut oilplus more to oil pan, warmed
3/4cuppure maple syrup
3/4cuppure maple sugaror cane sugar
1/3cupplain soy milk
1/2teaspoonsea salt
1Tablespoonvanilla extract
3 1/2ouncesdark chocolatecoarsely chopped and divided
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.