2teaspoonsbaking powder(ensure gluten-free if necessary)
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Drain the dates and place in a food processor or blender with the almond butter and almond milk.
Blend until completely smooth, mixing it around a couple of times if necessary.
Transfer into a large mixing bowl along with the cocoa powder, pumpkin purée, salt, ground almonds and baking powder.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Transfer the mixture into a square or rectangular baking tin lined with greased baking paper - I used a 23cm/9inch square baking tin.
Bake in the oven for 20 minutes. They should be slightly cracked at the top and slightly firm inside but still quite gooey - be careful not to overcook!
Leave to cool before cutting into squares .
Keeps covered in the fridge for up to a few days.
Notes
*You can alternatively use almond flour.To make pumpkin spice brownies, you can add 1 teaspoon pumpkin pie spice or 1 teaspoon ground cinnamon.