Raw Pumpkin Brownie

This is a wonderful treat to have for Thanksgiving or anytime in the fall for that matter!

Years ago, I had to make the decision to stop eating so much refined sugar and I delved into raw treats and love them.

When I used to eat homemade cookies, crumbles, pies, cakes and muffins (yes I like to bake), I could never eat just one, or two, or three, you get the idea. Because I never felt satisfied and my brain lit up like a Christmas tree wanting more and more and more, until sometimes I had polished off the lot! Yikes.

As much as I’d like to be an “all or nothing” person and never touch anything with sugar again (because when I did do it, I felt incredible), I could not 100% sustain that adventure.

So, I’ve found & created some delicious recipes that satisfy my sweet tooth while at the same time are nutrient dense so I can’t eat more than 2 or 3 because I was satisfied. (This all has to do with blood sugar levels which I knew nothing about at the beginning of my adventure).

I have many more treats to share and tips in my book Cookie Dough in the Dark, that you can pick up here

Raw Pumpkin Brownies

For the brownies:

1 cup almonds
1 cup shredded coconut
1 cup pecans
1 cup pitted packed Medjool dates, soften in hot water if needed (discard water)
1/2 cup raisins
1/2 cup + 1 tablespoon cacao powder
2 teaspoons vanilla
1 teaspoon water or the date water
1/8 teaspoon Himalayan salt

Directions:

1. Grind the almonds and coconut in a food processor into crumbs.

2. Add the remaining ingredients and process until they’re all ground down and the mixture forms a dough.

3. Press into an 8×8″ pan. Set aside. Can line with parchment paper if you’d like.

For the pumpkin frosting:

1 ½  cups canned pumpkin puree (not pumpkin pie filling, just pumpkin)
½  cup dates, soaked in ½  cup warm water for 30-60 minutes
¼  cup soak water
2 ¼ teaspoons pumpkin pie spice or 1 tsp cinnamon, ½ tsp nutmeg, ½  tsp cloves, ¼ tsp allspice
½  teaspoon pure vanilla extract
¼  cup melted coconut oil

Directions:

1. Blend all but the coconut oil until completely smooth in a high speed blender.

2. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours.

For the cinnamon chocolate icing:

2 tablespoons maple syrup
1 ½ tablespoons raw cashew butter or almond butter
1 tablespoon + 1 teaspoon cacao powder
½ to 1 teaspoon cinnamon
1 tablespoon melted coconut oil

Directions:

1. Whisk all ingredients together in a small jar or a food processor.

2. Drizzle over the chilled brownies. Or spread a thin layer over brownies

3. Enjoy!

Keep refrigerated until ready to eat. Freezes well.