Incredibly moist and delicious vegan pumpkin blondies with a yummy chocolate topping. Fits just perfect with a Pumpkin Spice Latte or as a small sweet snack in between. Vegan, Gluten Free, 30 minutes!
FOR THE DOUGH Place nutmeal, pumpkin puree and flaxseed eggs in a bowl and whisk to combine.
2 Piece Flaxseed eggs, 120 g Nut puree, 120 g Pumpkin puree
Add gluten-free flour, plant milk, raw cane sugar, pumpkin puree, pumpkin spice, baking powder and salt and stir until everything is combined into a uniform dough. If too dry, add a little more plant milk; if too runny, add a little more gluten-free flour mixture.
63 ml Plant milk, 100 g Raw cane sugar, 2 tbspn Pumpkin spice**, 4 g Baking powder, A pinch of salt, 122 g gluten free flour mix
Pour into brownie mold, smooth and decorate with dark chocolate drops.
50 g Dark vegan chocolate drops
Put in the oven and bake for 20 minutes.
Remove from the oven and let cool briefly.
Remove from the mold and cut into pieces as desired.
Serve and enjoy!
Remainder can be stored in the refrigerator in an airtight container for up to 5 days.