Ingredients
Scale
- 280g pumpkin puree / baked pumpkin
- 150ml plant-based milk (homemade oat milk here)
- 50g peanut butter
- 50g rolled oats (gluten-free)
- 60g chocolate protein powder
- 30g cacao powder
- 10g ground chia seeds
- 1/2 tsp baking powder
- 1 pinch of salt
- 1 tsp apple cider vinegar
Instructions
- Mix the cooked pumpkin, milk, peanut butter, chia, and oats in a blender until smooth.
- Transfer the mixture to a bowl, add the remaining ingredients, and stir well.
- Ideally, let the batter rest for 15 minutes to activate the leavening.
- Bake at 180°C (350°F) for 15–20 minutes, depending on your oven and desired texture.
- Let it cool down before serving
- Add the toppings of your choice (nut butter, nuts, chocolate chips…)
Notes
For the topping, I like to use sliced walnuts or hazelnuts and drizzle some tahini or peanut butter on top.
- Category: Dessert
- Diet: Vegan