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Ingredients: (makes 12 biscuits)
•    100 grams pumpkin guts and off cuts, seeds removed 
•    200 grams wholegrain spelt or wheat flour 
•    Â½ teaspoon bicarbonate soda 
•    1 teaspoon cinnamon 
•    Â¼ teaspoon ground allspice 
•    Pinch sea salt 
•    100 grams peanut butter (or any other nut or seed butter) 
•    100 grams butter (or vegan butter), softened 
•    60 grams maple syrup 
•    120 grams coconut or brown sugar 
•    75 grams dark chocolate (70% or higher), broken into chunks 
•    Â½ teaspoon coconut oil
 

Method:
1.    Preheat your oven to 180 celsius and line two baking trays with parchment. 
2.    Place the pumpkin insides onto a baking tray and bake in the oven for 20-25 minutes, turning halfway through. While the pumpkin bakes, put the dry ingredients into a mixing bowl. Whisk to combine. 
3.    Meanwhile, add the peanut butter, butter, maple syrup and sugar into another bowl and whisk until creamy, fluffy and lighter in colour. Next whisk through the cooked pumpkin. 
4.    Stir the dry ingredients into the wet ingredients in two lots, stirring until well combined. Transfer the mixture to the fridge and let it sit for 15-20 minutes. 
5.    Remove the mixture from the fridge and use a large spoon to scoop the mixture, forming it into balls and then flattening into discs. Place the biscuits on the lined baking tray (reuse the one that you use for the pumpkin and simply flip over the parchment. Place the biscuits about 3-4 cm apart on the tray (6 on each tray). 
6.    Bake for 10-12 minutes until the edges are slightly golden. Allow them biscuits to cool on the tray. 
7.    While the biscuits cool, melt

Recipe created for #FoodSavvy Norfolk & Suffolk