500g pumpkin
500g almond meal
1 cup dates
½ tsp. bicarb soda
2 eggs
100g 85% dark chocolate
½ cup chopped walnuts

How To Make It:

• Prepare the pumpkin puree at least an hour in advance.
• Chop the pumpkin into small pieces, then steam or boil until soft.
• Mash the pumpkin and then suspend it in a sieve lined with cheesecloth (or a clean, dry chux cloth) to drain out the liquid from the pumpkin.
• Preheat oven to 160 degrees. Temper the chocolate over a bay marie, ensuring the bowl containing the chocolate is not touching the water
• In a saucepan, heat the dates with a dash of hot water. After the dates melt a little, take it off heat and then add the bi-carb soda.
• Combine all ingredients into a bowl. You can either spread the mix onto a lined baking tray or roll into little balls and make little individual brownies.
• Cook in the 160 degree oven for 10-15 minutes or until the brownies are firm to touch