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+ servings
Delicious brownies topped with a festive creamy cashew based pumpkin spice frosting - perfect for trick or treaters!
Duration2 hrs 40 mins
Prep Time40 mins


  • 2 cups walnuts
  • ¼ tsp Himalayan pink salt
  • 12 Medjool dates pitted
  • 1 tbsp cashew butter
  • ½ cup cacao powder
Pumpkin Spice Cashew Frosting
  • 1 cup cashews soaked in water for 6 hours and rinsed
  • 1 tsp vanilla bean paste or vanilla extract
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp mixed spice
  • Pinch of ground cloves
  • ½ cup pumpkin puree
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil solid
  • ½ cup dark chocolate drops vegan (friendly)


  • To make the base begin by adding the walnuts and salt to your food processor.
  • Blitz until they form a light crumb consistency.
  • Add the cacao powder and blend for another minute to combine.
  • Lastly add the dates and cashew butter and blend further for a couple of minutes until the mixture starts to stick together to form a dough.
  • Line your baking dish/lunch box with parchment paper and press the brownie dough evenly into the base of the pan.
  • Alternatively you can roll the brownie dough out between 2 sheets of parchment paper using a rolling pin.
  • Set the brownie dough aside in the fridge.
  • For the pumpkin frosting, add all your ingredients to a high speed blender and blitz until smooth and creamy.
  • Transfer the frosting to a bowl, cover and refrigerate for at least an hour. The mixture should thicken slightly, if it is still runny, place it in the freezer for about 30 minutes.
  • Stir the icing and ice the top of the brownies using a spatula.
  • Refrigerate the brownies for another hour.
  • Cut the brownie into serving sizes and top with dark chocolate drops.
These brownies can be stored in the fridge in an airtight container for a couple of days. Alternatively, you can freeze them and defrost as needed.
This recipe was republished with permission from Addicted To Dates. Find the original recipe here.