Pumpkin and almond brownie

60 min

Suitable for vegans

Cuisine type: Vegan cuisine

Seasonal period: All year

Allergens:

Ingredients for 5 portions Calculate portions

Pumpkin 1.625 kg

Soya drink 1.3 l

Aceite de coco 250.0 g

Cocoa 0.2 kg

Ground almond 0.85 kg

Agave syrup 200.0 g

Table salt 25.0 g

Walnut 0.25 kg

Elaboration

Preheat the oven to 180 ºC.
Peel, chop and roast the pumpkin at 180 ºC for 30 minutes.
Slightly blend it.
Melt the coconut oil until liquid.
Mix all the ingredients in the stand mixer with the flat beater attatchment on.
Slightly chop the walnuts up and add them to the mixture.
Pour the mixture into a pipping bag and fill the mould to 3/4 of their capacity.
Bake at 180ºC for approximately 25 minutes.

Nutritional information (1 portion)

Energy

2178.43

kcal

Carbohydrates

67.17

Proteins

58.7

Lipids

185.05

Fiber 17.09 g

Saturates 10.02 g

Monounsaturated fatty acids 8.76 g

Polyunsaturated fatty acids 23.26 g

Cholesterol 2.4 mg

Calcium 193.73 mg

Iron 19.91 mg

Zinc 4.23 mg

Vitamin A 174.63 ug

Vitamin C 31.85 g

Folic acid 105.15 ug

Salt (Sodium) 2059.2 mg

Sugars 51.19 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.