Pumpkin Spice Frosted Brownies

This recipe is similar to the salted caramel brownies that I shared last week as the brownie base is the same recipe. These ones however, are topped with a festive creamy cashew based pumpkin spice frosting, so they are the perfect treat to have to hand for trick or treaters :).

Why not make a double batch of the brownie base and top half of them with pumpkin spice frosting and the other half with salted caramel like this recipe

WHY MAKE THIS RECIPE?

• Plant-based and Vegan-friendly

• Healthier Halloween treat

• Easy to make

• No-bake

• Egg-free

• Dairy-free

• Free from animal derived products

• Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

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Pumpkin Spice Cashew Frosted Brownies

Serves: 6-9

Equipment: High speed blender, food processor, baking dish or lunch box (approx 10”x 8” or similar)

INGREDIENTS

BASE

2 cups walnuts

¼ tsp Himalayan pink salt

12 medjool dates (pitted)

1 tbsp cashew butter

½ cup cacao powder

PUMPKIN SPICE CASHEW FROSTING

1 cup cashews (soaked in water for 6 hours and rinsed)

1 tsp vanilla bean paste or vanilla extract

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp mixed spice

Pinch of ground cloves

½ cup pumpkin puree

3 tbsp maple syrup

2 tbsp coconut oil (solid)

GARNISH

½ cup dark chocolate drops (vegan-friendly)

PREPARATION

1. To make the base begin by adding the walnuts and salt to your food processor.

2. Blitz until they form a light crumb consistency.

3. Add the cacao powder and blend for another minute to combine.

4. Lastly add the dates and cashew butter and blend further for a couple of minutes until the mixture starts to stick together to form a dough.

5. Line your baking dish/lunch box with parchment paper and press the brownie dough evenly into the base of the pan.

6. Alternatively you can roll the brownie dough out between 2 sheets of parchment paper using a rolling pin.

7. Set the brownie dough aside in the fridge.

8. For the pumpkin frosting, add all your ingredients to a high speed blender and blitz until smooth and creamy.

9. Transfer the frosting to a bowl, cover and refrigerate for at least an hour. The mixture should thicken slightly, if it is still runny, place it in the freezer for about 30 minutes.

10. Stir the icing and ice the top of the brownies using a spatula.

11. Refrigerate the brownies for another hour.

12. Cut the brownie into serving sizes and top with dark chocolate drops.

These brownies can be stored in the fridge in an airtight container for a couple of days. Alternatively, you can freeze them and defrost as needed.

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