Chocolate chip pumpkin blondie

150 g La Vida Vegan coconut paste
1 pumpkin
180 g flour
100 g coarse oat flakes
115 g margarine
100 g coconut blossom sugar
100 g granulated sugar
120 g peanut butter
3 tsp baking powder
2 tsp. vanilla extract
100 g dark chocolate drops

  1. Preheat the oven to 165°C and line a brownie baking pan with baking paper.
  2. Peel the pumpkin and remove the seeds.
  3. Cut the flesh into cubes and steam until tender.
  4. Beat the margarine with the La Vida Vegan coconut paste, coconut blossom sugar, granulated sugar, peanut butter and vanilla extract.
  5. Then add 500 g pumpkin cubes and the coarse oat flakes and mix mix well once more.
  6. When you have an even creamy mass add the flour, baking powder and a pinch of salt and mix well again.
  7. Pour the batter into the baking pan, spread evenly and sprinkle with the chocolate drops.
  8. Bake in t he t the center of the oven for about 25 minutes until golden brown and just barely cooked.
  9. Let the blondie cool completely and cut into equal pieces.