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
- 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
- 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.
- 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.
- 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.