NATURALLY SASSY’S HALLOWEEN TAKEOVER!
I am an incredibly festive person, like seriously festive! I’m planning holidays and celebrations months before they come and always come up with a million and one themed recipes I want to create. Living in LA growing up, certainly imbedded the Halloween fever in me – and this year is certainly no different! Whilst I won’t be knocking on the doors of my neighbours, I will certainly be creating a Halloween themed feast for my friends. On the menu will be classic treats like candy apples, and pumpkin pie as well as new dishes like my pumpkin brownies and chai spiced hot chocolate! It’s going to be really yummy, and very fun too.
To get you all in the spirit as much as I have been I thought I’d share a recipe a day on the lead up to Halloween to truly get you all inspired to not just rob the 99p store of sweets, but to make a delicious, sweet recipe that does you good too!
First up are my spiced pumpkin brownies, which I am obsessed with! They’re so easy to make, completely vegan and refined sugar free but honestly taste naughty! I know some of you may be a little put off that they have pumpkin in them, but come on guys, it’s Halloween being scared isn’t a bad thing – and this ‘scared’ has a pretty delicious outcome.
120g brown rice flour
16 medjool dates
1/4 cup raw cacao powder
90g ground pecans (You can grind these yourself in a food processor)
1/4 cup/ 4 tablespoons of pure maple syrup or agave
2 tbsp chia seeds + 6 tbsp water
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger (optional)
Preheat the oven to 180 degrees celcius.
Start by peeling the pumpkin and chopping into cubes. Steam for around 20-25 minutes until soft.
Put the chia seeds and water in bowl, mix and leave for 15 minutes.
Put the steamed pumpkin in a blender with the medjool dates, raw cacao, pure maple syrup and spices. Blend until smooth!
In a bowl mix in the chia seeds mixture, brown rice flour and ground pecans. You can also add some chopped pecans to the mix for a bit of crunch!
Pour into a baking tray lined with parchment paper, and bake for 20 minutes. Checking to see if they’re cooked all the way. Cut chunky pieces, and enjoy!