Pumpkin brownie
30-60 Min
Light dish
201-500 Kcal

I am Ana Tikaradze, the founder of Namu. I studied culinary at the best school in America. I also underwent practical trainings in England, Germany, Spain and Indonesia. At the same time, in 2019, I became a doctor of psychology and I do my best to raise awareness about healthy food and its role in happiness.                              

100 100 gr. Oatmeal
25 25 gr. Cacao powder
1/2 1/2 teaspoon Salt
1/2 1/2 teaspoon Soda
200 200 gr. Pumpkin
125 125 gr. Warm water
150 150 gr. Date paste
1 1 teaspoon Vanilla extract
45 45 gr. Coconut oil
1/2 1/2 tablespoon Cacao
1 1 tablespoon Tahini
1 1 tablespoon Coconut oil
1/2 1/2 tablespoon Maple syrup
step 1
You can grind flakes in a blender to make oatmeal. Mix oatmeal, 25 g cocoa powder (preferably raw cacao), salt and soda in a bowl add a few drops of lemon juice or vinegar to activate the soda.
step 2
Whisk the wet ingredients - diced pumpkin, water, date paste, vanilla extract and coconut oil in a food processor. To prepare the date paste, soak the dates in hot water and blend with a little water.
step 3
Mix the dry and wet ingredients together, distribute the received mass into silicone muffin cups, enough for 9 muffins.
step 4
Bake at 180 degrees for 40-50 minutes. For the frosting, mix 1/2 tablespoon cacao, 1 tablespoon tahini, 1 tablespoon coconut oil and ½ tablespoon maple syrup. Apply it on a cooled brownie.

How To Serve

Bon Appetite!