- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
- Serving: Serves more than 10
Chocolate Pumpkin Slice
This clever treat has been shared with us by Lesley Collins from Me and My Thermie. She loves making cakes and values adding nutrition by throwing in a veggie of some kind for a surprise. This one has a lovely light texture. If you would like to make this grain free, check out the suggestion in the Notes below.
Recipe Tester Feedback: "I was quite surprised actually that we couldn't taste the pumpkin! The kids had no idea it wasn't chocolate cake, bahaha! Perfect for a healthy snack during the day, or the school lunchbox." - Melissa
No: Gluten / Dairy
Contains: Egg / Nuts
Preparation Time 10 minutes
Cooking Time 30-35 minutes
Makes 20 pieces of slice
Can be frozen
Ingredients
- brown rice - 210g (or a mix of millet, jowar, buckwheat)
- potato starch - 60g
- tapioca starch - 30g
- baking powder - 2 tsp
- bicarb soda - 1 tsp
- salt - generous pinch
- dates - 100g, pitted or medjool, chopped
- pumpkin - 600g, butternut, puree, see Notes
- maple syrup - 50-80g, or rice syrup, to your preferred level of sweetness
- almond milk - 120g
- sweet almond oil - 70g, can use macadamia or coconut oil in lieu
- eggs - 2
- vanilla - 1 tsp, extract
- plain flour - 300g, gluten free
- cocoa powder - 60g
Method
- Preheat oven to 175C and line a slice tin with baking paper.
Pumpkin puree (optional):
- If you need to make your own pumpkin puree, add pumpkin pieces (600g) to the bowl. Chop Speed 6 / 3 seconds. Scrape down sides.
- Chop again Speed 6 / 2 seconds. Scrape down sides.
- Program 12 minutes / 100C / Speed 2, measuring cap on. Set aside and allow to cool.
Slice:
- Add grains (210g) to the bowl. Program 1 minute / Speed 9.
- Add potato starch (60g), tapioca (30g), baking powder (2 tsp), bicarb soda (2 tsp) and salt (generous pinch) to the bowl. Mix Speed 6 / 6 seconds. Set aside in bowl.
- Add dates (100g) and 50g of the previously milled grain flour mix. Blitz Speed 9 / 10 seconds. Set aside with the rest of the grain flour mix.
- Add pumpkin puree (600g), sweetener (50-80g), almond milk (120g) and oil (70g) to the bowl. Mix Speed 6 / 20 seconds.
- Add eggs (2) and vanilla extract (1 tsp) to the bowl. Mix Speed 5 / 10 seconds.
- Add plain flour (300g), date / flour mix and cocoa powder (60g). Mix Speed 5 / 15 seconds.
- Give the mixture a good manual mix with a spatula.
- Pour into the lined brownie tin.
- Bake for 30-35 minutes. Test if it has cooked through by using a skewer in the middle. If it comes out almost clean, you’re done! Gently pull away the baking paper and cool on a wire cooling rack.
- Allow to completely cool and firm up before slicing. Serve as is, with yoghurt, cashew vanilla custard, or simply spread with a chocolate avocado frosting, see Notes.
Notes:
- For a grain-free alternative: Mill buckwheat (130g) and add tapioca (20g) and coconut flour (50g) + the other dry ingredients and sift. Also add an extra egg or you could try 1-2 portions of chia gel.
- If you have frozen pumpkin puree in ice cube blocks, add them into the thermo mixer bowl and program 5 minutes / 37C / Speed 2 to defrost, then proceed with adding the remaining wet ingredients and blending in Step 6.
- To make a chocolate avocado frosting, add 1 large and very ripe avocado, de-skinned and de-stoned, 1/2 cup cocoa powder and 1/2 cup maple syrup to the bowl. Mix on Speed 3.5, stop, scrape down sides and repeat.
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