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