Recipe:
3/4 cup rolled oats
1/4 cup cocoa powder
3 tbs coconut sugar
1 tsp baking powder
1.5 tbs pumpkin puree (can use mashed banana/applesauce)
1 flax egg
1/4 cup almond milk
2 tbs nut butter
1/2 tsp vanilla
pinch salt
optional: handful of choco chips
Method:
Preheat your oven to 180 degrees Celsius and prepare a small tin by greasing it well and lining with parchment paper. Prepare your flax egg as well.
Blend rolled oats until a flour-like consistency (or use oat flour). Mix in cocoa powder, baking powder and coconut sugar. Stir in pumpkin puree, flax egg, almond milk, vanilla and peanut butter. Batter should be thick and fudgy!
Bake at 180 degrees Celsius for about 25-30 minutes until the middle springs back to the touch — it should be a little damp in the middle when a skewer comes out. cool completely in the pan on a wire rack and let chill overnight for maximum fudginess.
