Level: Medium
Servings: 1 small tart tin
Age: From 1 year +
Ingredients
- 1/2 dl pumpkin seeds
- 100 g almond flour
- 30 unsweetened cocoa
- 9 dates
- Juice from 1/2 orange
- 1 tbsp syrup
- 50 g white or dark chocolate (optional)
- Decoration of your choice
Instructions
Blend the pumpkin seeds into fine pumpkin seed flour.
Remove the pits from the dates. If the dates are very hard, soak them in boiling water for about 10 minutes before use, then drain them.
Blend the pumpkin seed flour, almond flour, dates, cocoa, syrup, and orange juice until you get a smooth, creamy brownie batter.
Spread the batter into a small tart tin lined with baking paper at the bottom and press the dough firmly into the tin.
Chill the brownie for about 30 minutes.
Create a double boiler and melt the chocolate. Spread the chocolate over the brownie and decorate with edible flowers, coconut flakes, or freeze-dried raspberries, for example.
Store in the refrigerator for about 3-4 days.
