This recipe is similar to the salted caramel brownies that I shared last week as the brownie base is the same recipe. These ones however are topped with a festive creamy cashew-based pumpkin spice frosting, so they are the perfect treat to have to hand for trick or treaters.
WHY MAKE THIS RECIPE?
- Plant-based and Vegan-friendly
- Healthier Halloween treat
- Easy to make
- Free from animal-derived products
- Can be easily adapted as Gluten-free (check labels of ingredients if you have a severe allergy/intolerance)
More vegan pumpkin recipes
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- 2 cups (235 g) walnuts
- ½ cup (43 g) cacao powder
- ¼ teaspoon (1.25 g) Himalayan pink salt
- 12 (288 g) medjool dates, pitted
- 1 tablespoon (15 g) cashew butter
PUMPKIN SPICE FROSTING
- 1 cup (130 g) cashews, soaked in water for 6 hours and rinsed
- ½ cup (122.5 g) pumpkin puree
- 3 tablespoons (45 ml) pure maple syrup
- 2 tablespoons (30 g) coconut oil, solid
- 1 teaspoon (5 ml) vanilla bean paste
- ½ teaspoon (2.5 g) ground cinnamon
- ½ teaspoon (2.5 g) ground ginger
- ½ teaspoon (2.5 g) mixed spice
- Pinch ground cloves
- ½ cup (91 g) vegan chocolate drops
- To make the base begin by adding the walnuts and salt to your food processor.
- Blitz until they form a light crumb consistency.
- Add the cacao powder and blend for another minute to combine.
- Lastly, add the dates and cashew butter and blend further for a couple of minutes until the mixture starts to stick together to form a dough.
- Line your baking dish/lunch box with parchment paper and press the brownie dough evenly into the base of the pan
- Alternatively, you can roll the brownie dough out between 2 sheets of parchment paper using a rolling pin.
- Set the brownie dough aside in the fridge.
- For the pumpkin frosting, add all your ingredients to a high-speed blender and blitz until smooth and creamy.
- Transfer the frosting to a bowl, cover, and refrigerate for at least an hour. The mixture should thicken slightly, if it is still runny, place it in the freezer for about 30 minutes.
- Stir the icing and frost the top of the brownies using a spatula.
- Refrigerate the brownies for another hour.
- Cut the brownie into 8 large or 12 small serving sizes and top with dark chocolate drops.
- These brownies can be stored in the fridge in an airtight container for a couple of days. Alternatively, you can freeze them and defrost them as needed.
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