Today we are cooking delicious pumpkin cakes and yes, with chocolate.

Very delicate, instantly melting in the mouth.

They do not contain any flour, and the fastening element is cashew and oats. They are moderately sweet and very healthy.

Pumpkin contains vitamins A, E, C, which are excellent antioxidants and help us stay young and beautiful.

 I assure you, your children and relatives will appreciate such an unusual dessert.

Ready?

Set?

Let’s go cooking!

We will need: (10-12 pieces)

1 cup (250 ml) of raw pumpkin

1/2 cup of cashew

150 ml of orange juice

3-4 tbsp. of agave or sugar syrup

1/2 tsp. of baking soda (I use baking powder)

1 cup of oats + 1/3 cup (for texture)

1 tsp. of sugar-free cocoa powder

Coconut oil for the mold

Vegan chocolate chips or plain chocolate for decoration (optional)

Nuts for decoration (optional)

Preheat the oven to 165C / 325F.

Soak the cashews for 3-4 hours, then drain the water.

Cut the pumpkin.

Blend pumpkin, nuts, syrup and the juice in a blender to get a bright yellow and homogeneous cream.

Grind 1 cup of oats and add baking soda.

Separate a small amount (about 4-5 tbsp) of the dough. Combine the ground oats and the rest of the pumpkin cream.

Add cocoa powder to the smaller portion, and 1/3 cups of whole grain oats to the main portion and mix.

Oil the mold, lay out the yellow layer first and then the brown one.

Sprinkle with chocolate chips, if you want.

Bake for 30 minutes. Decorate with nuts. Done! Tasty and healthy!

Bon appetit!