vegan pumpkin brownies

recipe  24th October 2016 by

Our taste expert Bobby shows us how to make these delicious and healthy pumpkin brownies, made with beetroot, dates and maple syrup, and no refined sugars! With the rich cacao sauce drizzled on top, we can guarantee these gooey goodies will go down a treat!

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pumpkin brownies close up
brownies wide


  • 300 g roasted pumpkin
  • 12 roasted beetroot
  • 100 g ground graze Californian almonds
  • 50 g ground, gluten-free oats
  • 200 g chopped chopped dates
  • 2 tbsp melted coconut oil
  • 6 tbsp graze cacao powder
  • 6 tbsp maple syrup
  • 14 tsp sea salt
  • 1 tsp coconut oil
  • 2 tsp graze cacao powder
  • 1 tsp maple syrup


Preheat the oven to 180 degrees.

Blitz the pumpkin, beetroot and dates into a smooth paste.

Add the rest of the ingredients and blitz until thoroughly blended.

Line a baking dish, spoon in the mixture and bake for 30-45 minutes.

For the sauce, melt 1 tsp coconut oil and mix thoroughly with 2 tsp cacao powder and 1 tsp maple syrup.

Allow brownies to cool for 10 minutes, drizzle with cacao sauce, top with vanilla pumpkin seeds and serve.

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  • Peruvian cacao powder

    pure Peruvian cacao powder, ground from cacao beans, high in iron, magnesium and copper

  • natural vanilla pumpkin seeds

    pumpkin seeds in a crunchy vanilla and honey glaze


By Bobby, graze taste expert.

Taste expert Bobby is always coming up with new snack ideas (you can thank him for our delicious popcorn). He specialises in sustaining savoury snacks packed with plant protein.

view all posts by Bobby

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