Pumpkin Chocolate Chip Squares

Cake, brownie, muffin?    They are hard to describe but I’d have to say they are most like a pumpkin bread.  Moist and moderately sweet, these could be eaten just as easily for breakfast as they could  for dessert.  Whatever you want to call them, they are quite delicious.  Especially with a creamy chocolate frosting……


Pumpkin Chocolate Chip Squares

Preheat oven to 350.  You’ll need an 8X8″ square baking pan.

Dry Ingredients (stir together in a large mixing bowl):

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup chocolate chips
  • 2 T ground flax
  • 1 t baking powder
  • pinch of sea salt

Wet Ingredients (blend until smooth in a high-speed blender):

  • 1 c pumpkin purée (either from fresh cooked pumpkin or canned)
  • 1 c pitted dates
  • 1/2 c maple syrup
  • 1/2 c coconut milk (from a can)
  • 2 T coconut butter (softened)

Stir together the dry and wet ingredients until evenly incorporated.  The batter will be thick.  Spread evenly into your 8X8″ baking pan and bake for 30-35 minutes, until golden brown.  Let cool completely and cut into 9 squares.

Optional: Creamy Chocolate Frosting.

This is a thick pudding-like creamy frosting.  For added decadence you can melt some chocolate chips or dark chocolate and blend that in as well.

  • 12.3 oz box Mori-Nu Firm or Extra Firm Silken Tofu
  • 1/3 c maple syrup
  • 1/3 c cocoa powder
  • pinch of sea salt

Blend the above ingredients in a high-speed blender until mixed well.  Spread on top of your pumpkin chocolate chip square and enjoy!




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