Vegan Pumpkin Blondies

I am loving all things pumpkin these days!
– pumpkin is filling as it’s high in fibre and it’s about 50 calories per cup.
– it’s high in vitamin A which assists with eye health along with keeping healthy skin, teeth & bones.
– pumpkin is a good refueler after a work out as a cup of pumpkin contains more potassium then a banana.

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These fudgy & super addictive blondies are a source of protein, carbs & fibre while being vegan, sugar & gluten free.

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● preheat your oven to 190°
● combine in a food processor:
– 1 can chickpeas, rinsed & drained prior
– 1 cup pumpkin purée/mashed pumpkin
– 1 cup oat flour {ground oats}
– 1 cup soaked pitted dates
– 1 tbsp of the water the dates were soaking in
– 1 tbsp coconut oil
– 1 & 1/2 tsp peanut butter
– 1 tsp cinnamon
– 1 tsp baking powder
● process in a food processor until well combined.
● line a brownie baking tin with baking paper & pour the blondie mixture in, spreading it out evenly.
● pop into the oven for 10 – 15 minutes until cooked through but still fudgy.
● once cooked, remove from the oven & cool in the tray for 5 minutes then take it out & put on a cooling rack for 10 – 15.
● optional: drizzle a chocolate sauce over the top {made with coconut oil, cacao powder & sweetner of choice – i used pure maple syrup} about 1 tbsp of the oil & cacao wish a splash of sweetner. you can’t really go wrong as it’s only to drizzle.
● slice & enjoy!
● store in the refridgerator for about a week.

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