Pumpkin Brownies

10 mins
40 mins
9 1x
The Tasty K


  • 1/2 cup (85g) chickpeas, cooked
  • 3/4 cup (180g) pumpkin puree
  • 3/4 cup (180g) almond butter
  • 1 Tbsp (10g) chia seeds + 3 Tbsp (45ml) water
  • 1/3 cup (110g) maple syrup
  • 2 Tbsp (30ml) coconut oil, melted
  • 1/2 cup (50g) cacao powder
  • 1/4 cup (50g) @vivolife RITUAL plant protein (unflavored)
  • 1 tsp pumpkin spice
  • 1 tsp baking soda
  • pinch of salt
  • 1/4 cup (45g) vegan chocolate chips


  1. Preheat the oven to 350°F/180°C and line an 8×8” (20x20cm) baking tin with parchment paper.
  2. Add all ingredients, except the vegan chocolate chips to a food processor and blend for 30-40 seconds until you have a relatively smooth batter. Add in the chocolate chips and combine.
  3. Transfer the batter to the baking tin and even out on top. Place in the oven and bake for 30-35 minutes. Take out of the oven and transfer to a wire rack to cool.
  4. Let cool down completely before cutting. Store in a sealed container in the fridge for 4-5 days.


As in all of my recipes, 1 cup equals 250 ml.