1 cup pumpkin, cooked
½ cup cacao powder
2 tbsp chia seeds mixed with 3 tbsp water (aka vegan egg)
½ tsp baking soda
1 tsp vanilla extract
½ cup natural peanut butter
½ cup rice malt syrup
1 pinch salt
Preheat oven to 180°C.
Line a brownie tin with baking paper.
Combine the chia seed and water in a small bowl and set aside until it becomes gelatinous.
Place all the ingredients in a food processor and blend until the batter becomes smooth and creamy.
Pour the batter into the prepared baking tray using a spatula to distribute it evenly and bake for 25-30 minutes.
*Store in an airtight container at room temperature for up to 5 days.