With Halloween coming up it would only be right for me to post a themed recipe wouldn’t it?! We had a mini party with some friends the weekend before the 31st and we were hosting it, so creating some spooky treats was a given. Using pumpkin within a super easy vegan and gluten-free brownie mixture, the black topping is created thanks to activated charcoal and black tahini – if they are too unusual for you, feel free to just add black food colouring, if you don’t like the distinct taste of tahini I’d also recommend this! I didn’t have time to pipe anything properly but I thought the freeze-dried berries would add a pop of colour, while the edible eyes were the perfect finishing and fun touch to these trick’or’treat goodies.


  • 3 tablespoons coconut oil (I used The Coconut Company)
  • 3 tablespoons dairy-free margarine (I used Flora)
  • 100g dark chocolate, broken up into chunks (I used Montezuma’s)
  • 100g mashed pumpkin
  • 1 teaspoon vanilla extract
  • 150g gluten-free flour (I used Dove’s Farm)
  • 100g coconut sugar (I used The Coconut Company)
  • 30g cacao or cocoa powder (I used Bioglan)
  • 2 tablespoons ground chia seeds or flaxseed (I used Linwoods)
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • Pinch of nutmeg
  • 1 teaspoon baking powder

For the frosting:

  • 200g Quark or coconut yogurt
  • 4 tablespoons maple syrup (I used Indigo Herbs)
  • 2 tablespoon black tahini (I used Indigo Herbs)
  • 1 teaspoon activated charcoal (I used Kiki Health)
  • Edible eyes
  • Freeze-dried raspberries (I used Lio Licious)

Get making!

  1. Preheat the oven to 180c and grease and line a tin (I used 9x9in).
  2. Gently melt the chocolate, coconut oil and margarine then set aside for 5 minutes.
  3. Place the mashed pumpkin, melted chocolate mixture and vanilla into a blender (I used my Ninja Kitchen Nutri Ninja) and whizz up to combine.
  4. Add in the flour, coconut sugar, cacao or cocoa powder, chia or flaxseed, spices and baking powder. Whizz again to form quite a thick gooey batter.
  5. Spread this into your tin evenly and bake for 20 minutes. Leave to cool in the tin then cut into 9-12 brownies.
  6. Meanwhile beat together the yogurt, maple syrup, tahini and charcoal and keep in the fridge until needed.
  7. Once the brownies have cooled, remove from the tin and place on a board. Spoon over some of the frosting to cover then add some edible eyes and freeze-dried berries – now enjoy!