200g Cocobella Vanilla Coconut Yoghurt
100g peanut butter
1tsp apple cider vinegar
110g brown rice flour
50g cacao powder
40g chocolate protein powder
50g granulated sweetener
1tsp ground cinnamon
1tsp ground ginger
¼ tsp ground nutmeg
1tsp baking powder
½ tsp bicarb soda
1.Preheat oven to 170 degrees Celsius and grease or line a square baking tin with baking paper.
2.Chop the pumpkin into small cubes, and steam until soft.Once finished, drain the water and mash completely.
3.In a large bowl combine the mashed pumpkin, coconut yoghurt, peanut butter and apple cider vinegar and set aside.
4.In a separate bowl mix together the remaining ingredients, ensuring there are no lumps.
5.Add the bowl of dry ingredients to the large bowl with wet ingredients, and fold together until just combined, being careful not to over mix!
6.Pour the mixture into the prepared tin and spread out evenly.
7.Bake in the oven for 40 mins or until completely cooked through.
8.Allow to cool before cutting into 12-16 pieces. Store in the fridge for up to 5 days. Serve warm or cold with your favourite toppings such as extra dollops of Cocobella Vanilla Coconut Yoghurt!