vegan & gluten-free pumpkin brownies

recipe  November 3 2016 by

Our taste expert Bobby shows us how to make these delicious and healthy pumpkin brownies, made with beets, dates, and maple syrup, and no refined sugars! With the melted cacao syrup drizzled on top, these delicious, rich treats will be a great treat this Halloween.

skip to the recipe
pumpkin brownies close up
brownies wide


  • 2 cup roasted pumpkin
  • 12 roasted beet
  • 223 cup ground almonds
  • 13 cup ground oats
  • 1 cup soaked dates
  • 2 tbsp melted coconut oil
  • 6 tbsp cacao powder
  • 6 tbsp maple syrup
  • 1 pinch salt


Preheat the oven to 350°F.

Blend the pumpkin, beet, and dates into a smooth paste.

Add the rest of the ingredients and blend until thoroughly mixed.

Line a baking pan, 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, and top with vanilla pumpkin seeds. Tip: The sprinkled pumpkin seeds add a tasty and crunchy source of protein and fiber to your brownies!


order ingredients

graze bobby head shot

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

more from the graze blog