These vegan, gluten-free brownies are not just delicious, chocolatey and moist but healthy. Make a nut butter layer for an extra irresistible bite. Made with pumpkin, cacao powder, coconut milk, almond flour, tapioca powder... These pumpkin & peanut butter brownies satisfy your sweet tooth without compromising your health! Enjoy guilt free!
Vegan I Gluten Free
Time: 45 minutes
400g pumpkin, steamed
1/3 cup cacao powder
1/4 cup nut butter
1/3 cup coconut milk
2 tbsp. coconut oil
2 tbsp. maple syrup or honey
3/4 cup almond flour
1/4 cup tapioca powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/4 cup nut butter
Preheat the oven to 350F (180C). If you are doing double layer brownies - line two baking sheets or 8x8 pans with parchment paper (or grease with coconut oil). If you are doing one layer, prepare one 8x8 or 9x9 pan, greasing with coconut oil.
Peel the pumpkin and cut it into small cubes. Add the pumpkin and ~2-3 inches of water to a skillet and cover. Heat over medium-high heat 10-15 minutes, until the cubes are soft. Add more water as needed.
When the pumpkin is soft (test by easily sticking a fork through), drain the water and transfer the pieces into a blender. Add the cacao powder, nut butter, coconut milk, coconut oil, and sweetener to the blender. Mix on medium speed until smooth and creamy. Set aside.
Add the dry ingredients to a large mixing bowl and stir until combined.
Add the blended mixture to the mixing bowl with the dry ingredients. Stir until incorporated.
For double layer brownies, divide the mixture in half and pour evenly onto two baking sheets. For single layer brownies, pour all the mixture into your baking pan. Spread the mixture even with a spatula.
Bake the brownies for 20-25 minutes, until the center is baked through (toothpick of knife comes out mostly clean). Remove the brownies from the oven when ready and let rest until slightly cooled.
Spread a thin layer of nut butter on top of one of the layers, then transfer the other layer on top. If you made just one pan of brownies, you can spread the nut butter on top.
Enjoy warm or store in the fridge 1-2 days.