By Sophie
Some healthy Halloween sugar-free, gluten-free brownies! From the Move Nourish Believe website.

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