1 3/4 cup cooked pureed green lentils

1 cup pureed pumpkin

2 eggs ( flax egg or chia egg ) 2 Tbsp ground flax or chia with 6 Tbsp of water

1/2 cup coconut sugar or another sugar

2 Tbps maple syrup
1/4 cup melted coconut
1 tsp Vanilla
2 Tbsp arrowroot flour or tapioca flour
2 Tbsp coconut flour or flour of your
Pinch of salt

1/4 tsp baking powder

3/4 cup cacao powder (raw cocoa) or cocoa powder ( I mix them together)

1 cup chopped walnuts or pecans

3/4 cup chocolate chips

Preheat oven to 350. Parchment paper a 9X11 pan.

Follow instructions on the lentil package. Puree the lentils and split the batch in half which will give about 1 3/4 cups. In a large bowl, prepare the flax or chia egg and let sit for 5 minutes. Blend in the sugar, maple syrup, oil, vanilla, pumpkin and lentils. Mix in the dry ingredients, then fold in half the walnuts and chocolate chips. Pour batter in the pan and top with the rest of the nuts and chocolate chips.

Bake for about 32 minutes, until a tooth pick come out almost clean. It is very important to cool the brownies completely in the fridge. The inside of the brownies are very gooey when warm and set when cooled.

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Someone told me you can bring your old Halloween pumpkins to Wild at Heart and they feed some animals. It’s a nice idea!