Sugar-free, gluten-free pumpkin brownies

280 g of dates (or date paste)
½ glasses of water (if you take dates, not paste)
¾ glasses of pumpkin, mashed
¼ cup paste cashew
¼ cups of coconut oil

1 large egg (or 1 flax seed egg – 1 tablespoon flax + 3 tablespoons water)
1 tablespoon vanilla extract
2/3 cup of carob or unsweetened cocoa
¼ cups of coconut flour or you can use rice flour
¼ tbsp. of Himalayan salt

For top layer:
40 g of coconut cream (can be made with coconut paste, diluted with a little water in a water bath or in a microwave oven) or 60 g of coconut milk
stevia or date paste (then the color of the top layer will not be white)
¾ cup mix of spices (cinnamon, ginger, nutmeg)


3 tbsp of dry non-fat milk

4 tbsp of milk


(I used this topping)

Method of cooking:
1. Warm the oven to 180 degrees. Prepare a square shape and cover it with parchment paper.
2. Using a blender, whisk dates with water to a paste-like state. If you take already prepared date paste – this part is dropped
3. Add pumpkin puree, cashew paste, egg, and vanilla extract, whip to a homogeneous smooth mass.
4. Add carobs, coconut flour, and salt, whisk to a homogeneous smooth mass.
5. Transfer the prepared weight to the form and bake for 20-25 minutes.
6. Allow to cool for 15 minutes at room temperature, and then put in a refrigerator for 1 hour.
7. Add to the coconut the sub-sponge and spices, whip to a homogeneous mass.
8. Cover with topping brownies and put them in the fridge. Done!


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