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1tbsp ground flaxseed

2tbsp water

150g unsalted butter, softened

125g Med Cuisine Medjool Date Puree

185g plain flour

1tsp bicarbonate of soda

1tsp pumpkin pie spice

1/2tsp ground cinnamon

1/2tsp flaky sea salt

160g pumpkin purée

200g chocolate 70%, chopped 


Preheat oven to 190°C (170ºC Fan) and line a baking trays measuring 20 x 20 cm with parchment paper.
Place the flaxseed and water together in a small bowl and let it rest for 10 minutes until it thickens.
In a small bowl, mix together flour, bicarbonate of soda, pumpkin spice, cinnamon and salt.
In a large bowl using a hand mixer, cream together butter and date paste until light and fluffy.

Beat in pumpkin purée and the flaxseed mix until combined. Then add flour mixture. Beat on low speed until no raw flour appears, then fold in the chopped chocolate.

Transfer the mixture into the lined baking tray and place it in the ove for about 25 minutes, until the dough is cooked but still soft.

Allow it to cool before portioning.



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