Almond Butter and Pumpkin Brownies
Cooking Steps
Preheat oven to 325 degrees.
Melt honey and cocoa powder together over really low heat and whisk like crazy. It will feel like you’re whisking forever but I promise it will eventually incorporate.
Whisk in coconut milk and remove from heat.
Stick your finger in the pan, lick the gooeyness off and say to yourself “holy hell this is going to be amazing!” Or say it to your dog, whatever.
Whisk in remaining ingredients.
Pour batter into an 8×8 inch baking pan. I prefer to grease mine with coconut oil first.
Sprinkle batter with coconut flakes.
Bake for 35-40 minutes or until toothpick inserted into the center comes out almost clean.
Let cool. Then eat them, love them, sing to them, whatever strikes your fancy.
Serves 5
40 minutes
This is a Non-Dairy Recipe
Ingredients
- 1 cup raw organic honey (preferably local)
- 3/4 cup 100% cocoa powder
- 3 tablespoons coconut milk
- 1/2 cup almond butter
- 1/2 cup pureed pumpkin
- 1 egg beaten
- 1 teaspoon vanilla 1/4 teaspoon cinnamon
- 1/2 teaspoon baking powder
- pinch of salt
- coconut flakes for garnish (optional)
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7 Responses to “Almond Butter and Pumpkin Brownies”
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I made these today but I used special dark cocoa. They were wonderful thanks for posting!
So rich! And delicious!
I made these tonight, and they are delicious! My husband even loved them…and that’s saying something.
I cut down on the honey by almost half, and we thought it was still plenty sweet, but of course that’s personal taste. I normally try to stay away from paleo baked goods since I’ve only been paleo for 3+ months and want to make it easy on myself to stay on track, but I might have to make these every once in awhile!
These were really good. Just over half the honey was plenty for me too, and I made them with sunflower butter because my kids go to a nut-free school.
I ran out I honey and used agave nectar for the remainder. I ended up having to leave it in the oven an extra 20 minutes roughly because the toothpick kept coming out too moist. Overall, they came out delish! My boyfriend loved them! They were very rich so if you don’t want the chocolate to overwhelm the pumpkin you may want to cut back on the chocolate…
[...] ***Adapted from FastPaleo [...]
I eat low carb and these are delicious! I did use baking chocolate instead of cocoa powder and
sugar-free maple syrup in lieu of honey as well as egg whites instead of a whole egg so these were low in calorie also. I baked them in a muffin pan and got 15 brownies for less than 100 calories each. The downside is that they took about 80 minutes to cook.