squares - Toffee pumpkin squares

By tinathorn

Ingredients

• 1 cup cooked pureed sweet pumpkin
• 1/4 cup soy yoghurt
• 1/3 cup coconut butter- melted
• 1/3 cup dates- softened
• 1/2 cup mashed/pureed chickpeas
• 3 tbs brown rice syrup (or maple syrup) plus 1/4 tsp stevia
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1 cup spelt or GF flour (I used 1/3 cup each of almond meal, buckwheat flour, tapioca flour)
• 2 tbs cacao powder (or cocoa powder)
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• A pinch salt

Preparation

Step 1

Blend the wet ingredients in food processor until very smooth. Pour into a bowl, add dry ingredients and mix together until well mixed. Spoon mixture into a parchment lined 8x8 baking tin and smooth the top. Bake in oven at 180C for approx. 8 minutes.
Whilst the cake is in the oven blitz the dates to form a paste and add the syrup.
Remove the pudding from the oven after 8 minutes and use a toothpick to make holes all over the top of the cake- approx. 100 holes. Spoon the toffee sauce over the top and smooth over allowing it to seep into the holes (much of the sauce will remain on top as a sticky layer).
Return to the oven for a final 5 minutes cooking time. Once cooked, allow to cool before slicing into squares.