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.

Looking for what to do with the rest of the pumpkin in the can?

Check out this latte recipe that will leave you feeling oh so cozy warm without the sugar spike and amazing looking skin to boot!!

It’s another small shift I have made when it comes to this time of year that benefits my skin, hair, nails and joints.  

Yes, I want to crush my cravings >> get your guide here