1Preheat your oven to 160-180c.
2Remove skin from pumpkin and steam until soft.
3Add pumpkin to a blender with the chickpeas (rinse and drain them), dates, teff flour, cacao powder, olive oil, almond milk, and salt.
4Blend until smooth and creamy, add the baking powder and blend quickly.
5Line a square baking tray (roughly 16cm x 16cm) with baking paper.
6Pour the brownie mixture into the tray and smooth out flat (should fill the tray approximately 1.5cm deep).
7Place in the oven for 30 minutes (or up to 45 minutes if you want it a tad drier, checking on it every 15 minutes) the top should look crisp and cracked.
8Remove from oven and let it cool on the bench. Once cooled remove and cut 3×4 (12 slices).
9Refrigerate for up to a week, dust with flour before serving. You may also like to serve them with a big drizzle of raw chocolate sauce make this by whisking 1 tablespoon melted coconut oil, 1 tablespoon maple syrup, 1 tablespoon raw cacao powder, then drizzle over the brownies.