Pumpkin Cacao Brownies

I am a major fan of all things involving chocolate — and to me, balance means not depriving yourself of enjoyable chocolatey treats from time to time (or almost everyday). Corey and I had eaten pumpkin pancakes on Sunday morning, but I had only used about half the can. To use the rest, I decided to try and make some pumpkin brownies with my new Cacao powder from Navita’s Organics. This recipe is an adaptation of One Bowl Fudgey Pumpkin Brownies from Ambitious Kitchen. I made a few substitutions to the recipe, such as the use of coconut sugar instead of maple syrup. They are super delicious, and a super awesome guilt-free treat. You can check out the original recipe from Ambitious Kitchen here!


Pumpkin Cacao Brownies (GF, Paleo*, Vegan*)

Ingredients (9 servings):

3/4 cup pumpkin
1 egg + 1 flax egg (*can be made vegan by using 2 flax eggs instead of regular egg)
3 Tbsp coconut oil
1 tbsp maca powder
1/4 cup cacao
4 tbsp coconut sugar
1 cup almond flour
2 tsp arrowroot
1/2 tsp baking soda
1/2 tsp paleo friendly baking powder
1/4 tsp salt
1/4 cup shredded coconut


  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl prepare 1 flax egg (1 Tbsp ground flax seed + 2.5 Tbsp water).
  3. In a separate bowl, mix together almond flour, arrowroot, baking soda, baking powder, and salt.
  4. In the large bowl, once flaxseed is formed into a paste, add pumpkin, egg, coconut sugar, vanilla and coconut oil and beat together well.
  5. Add cacao and maca and mix until uniform.
  6. Add half of dry ingredient mixture and mix well— then add the rest of dry ingredients and mix.
  7. Add in optional coconut or nuts to batter.
  8. Pour batter into a greased 9×9 cake pan.
  9. Bake for 20-25 minutes.
  10. Let cool for 5-10 minutes then serve with your favorite plant based milk or ice cream.

Nutritional Info (per serving)
Fat 7.4 g (Sat 4.8 g) | Carbs 8.8 g | Fiber 2.2 g | Sugar 5.4 g | Protein 2.2 g