Fudgy, moist and tender pumpkin blondies packed with pumpkin spices and chunks of Divine Dark Orange and Ginger Chocolate. Chop these vegan and gluten-free blondies into squares, coat with chocolate ganache and decorate as spooky as you like with icing sugar and edible eyes.
By Nourishing Amy
Spooky Chocolate Fudge Blondies
Prep Time: 20 minutes
Serves: 16 People
Ingredients
For the Blondies
120g pumpkin puree
50g applesauce
60g coconut oil, melted and cooled
60g thick dairy-free yoghurt e.g. coconut
60g smooth, runny almond or cashew butter*
150g caster sugar
1 tsp vanilla essence
100g oat flour
70g plain or GF plain flour
30g vegan vanilla protein powder, or more flour
1 tsp cinnamon
¼ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp mixed spice
1 tsp bicarbonate of soda
½ tsp baking powder
A pinch of salt
90g Dark Orange and Ginger Chocolate, chopped
For the Ganache
100g dark chocolate (e.g. 80%)
40g vegan butter, melted
For Decoration
60g icing sugar
1-2 tsp water
Edible sugar eyes
Method
Step 1
Preheat the oven to 350*F and line an 8-inch square baking pan with baking paper.
Step 2
Add the pumpkin puree, applesauce, coconut oil, yogurt, almond butter, sugar and vanilla to a large mixing bowl and whisk till smooth.
Step 3
Add in the oat flour, plain flour, protein powder, all the spices, bicarbonate of soda, baking powder and salt and stir to a thick, smooth batter. Fold in most of the chocolate.
Step 4
Spread into the lined pan, smooth over the top and add the remaining chocolate chunks.
Step 5
Bake for 32-35 minutes, till golden on top and an inserted skewer comes out basically clean (a few specks of cake are fine). Cool for 10 minutes then lift out of the pan to cool fully.
Step 6
Chop the dark chocolate for the ganache very small and add to a bowl. Pour over the melted butter and leave for 5 minutes before stirring till smooth. If needed, microwave the mix for 10 seconds at a time until smooth and glossy.
Step 7
Carefully, using a sharp knife slice blondies into 16 squares, leaving them all touching. Spread the ganache all over the tops and carefully separate all the squares, allowing the chocolate to drip down the sides.
Step 8
Chill in the fridge for 15 minutes, or until the chocolate has set.
Step 9
Mix the icing sugar with water to reach a thick but pipe-able consistency, place into a piping bag, snip off the end and pipe spooky patterns over the top. Decorate with edible sugar eyes.
