Pumpkin & Date Brownies - Vegan

Yes Chocolate Brownies can be good for you!!  These brownies are made of 100% whole food ingredients with no sugar, flour or oil added.


  • 1 heaped cup of cooked, peeled pumpkin (butternut squash)
  • 2 tbsp TK flax seeds - ground in a spice or coffee grinder
  • 1 cup dried dates
  • ½ heaped cup rolled oats, blended to a flour OR 1/2 cup oat flour
  •  cup Terra Natural cashew cream cheese (half a 200g jar)
  • 2 tsp vanilla extract
  •  cup cocoa powder 
  • ½ tsp baking powder
  • ½ tsp baking soda


  • Cut the pumpkin into pieces and bake at 200° for about 25 minutes or until soft
  • Make flax 'egg' -  mix 2 tbsp ground flax seeds with 6 tbsp hot water.  Mix well and set aside
  • Soak 1 cup of dried dates in boiling hot water for 10 - 15 minutes
  • When pumpkin is cooked, soft and has cooled down, peel and measure 1 heaped cup
  • Preheat oven to 180°.  In a food processor blend rolled oats into flour, or use oat flour if you have it
  • In a food processor, blend the pumpkin, soaked (and drained) dates, cashew cream cheese, flax egg and vanilla extract until smooth
  • Add processed rolled oats, cocoa powder, baking powder and baking soda.  Process until smooth
  • Transfer the batter in to a banana bread baking pan, cover with parchment paper.  No need to any oil.
  • Bake for 30 - 35 minutes
  • Let cool for at least 20 minutes then cut in 8-12 pieces
  • Enjoy with fresh berries and some cashew cream cheese on top
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