This is a recovered post from a botched website transfer in 2014. It was originally published 09/17/2013.
It’s been a long time since I posted a new recipe.
I knew I had hit the mark with the recipe because of the way they were devoured on Sunday night. Originally, they were intended to be my take on Engine 2’s Banana Oatmeal Peanut Butter Cookies. (I eliminate the flour, and add 1/4 cup dark cocoa powder).
I didn’t have the bananas, though, so I put on my invisible Kitchen Chemist hat, and came up with these ridiculously good (thank you, God/Spirit/Universe!)… bricks. 🙂
Chemist’s Chef’s notes:
- I suggest making these the day before you’re going to consume them. As good as they are hot out of the oven, it’s positively magical what happens when all the flavors and textures are allowed to meld after the cooking process.
- Don’t be afraid to swap out ingredients, like for like. Don’t have peanut butter? Use almond butter instead. Don’t have maple syrup? Use agave, or cane syrup, or even honey if you’re not strictly vegan. You get the picture.
Okay. Enough of the chit-chat. Here’s the recipe:
Chocolate Pumpkin Bliss Bricks
Cuisine: Gluten-Free, Vegan
Rich, moist, dense, flavorful, healthy. Vegan, gluten-free, and sugar-free. Who could ask for anything more?
- 4 dates, soaked, with water
- 1 cup pumpkin puree
- 1 cup unsweetened applesauce
- 1 tablespoon vanilla
- 3/4 cup peanut butter
- 3 tablespoons maple syrup
- 1/3 cup dark cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/8 teaspoon ground clove
- 1/4 teaspoon salt
- 4 cups old fashioned oats
- 1 cup semi-sweet chocolate chips
- 2/3 cup raisins
- At least 2 hours before making this recipe, set 4 dates into a small container with a lid, and cover with water.
- Seal container with its lid, and allow dates to soak.
- Set oven to preheat to 350F
- Grease (or otherwise prepare as preferred) a 9″ x 13″ cake pan
Putting It Together
- In a food processor or blender, combine dates with their soaking water, pumpkin, applesauce, vanilla, peanut butter, maple syrup, cocoa powder, baking powder, cinnamon, ground clove, and salt until smooth.
- Measure oats into a medium mixing bowl, and pour pumpkin mixture over the top of it. Stir to combine.
- Transfer batter to prepared pan and set in heated oven.
- Allow to cook for 30 minutes, then test for doneness with a toothpick. If toothpick comes out clean, or with slightly crumby residue, the bricks are done. If not, leave in for another 5 minutes and check again. They may take up to 40 minutes, depending on your oven.
Serving size: 1 brick Fiber: 5g Protein: 7g
One of these bricks is hearty, all on its own. Way better than any store-bought protein bar, and way better for you than similar-sized brownies and other treats. They’re energy- and nutrient-packed.
Eat up! No guilt. No remorse. Just good food.
So tell me: Are you as crazed over pumpkin recipes as I am?