Fudgy Paleo Pumpkin Brownies

As we’re now in beautiful Autumn & my beloved summer veg are coming to an end, I have an overhaul of pumpkins that I need to use up.

Combine this with my love for rich chocolate & naturally I wanted to make brownies out of them!

I know a lot of people have jumped on to the ‘Sweet potato’ brownie train – so why not pumpkin!

Sweet pots are awesome, I love them… but just quietly, we love pumpkin a little more because they’re lower in sugar!

The other thing about sweet potato brownies is that they all call for A LOT of nut butter. Now don’t get me wrong… I absolutely LOVE nut butter (NOT peanut butter – peanuts are NOT nuts!), you’ll find nut butter in A LOT of my recipes – but A. it’s bloody expensive & B. I didn’t have any on hand & wasn’t willing to wait. :p

So, without planning to put these babies up on the blog, I raided my pantry & mixed a few bits & bobs together wondering if the combination would actually taste any good.

Well – not only was it really easy to whip up… but they tasted AWESOME! Anth (like usual) ate the majority so I had to make them again.

And they again tasted AWESOME! So awesome that I really wanted to share it with you!

In fact they’re going to become a standard sweet treat in our house now because they are quick, cheap & easy! Exactly what you want it a wholesome dessert!

Alright – so before we get started with the recipe, let me give you some notes.

Brownie Notes:

* You want to squeeze the excess moisture out of the pumpkin before blending it up with the rest of the ingredients. I’ve tested both & the taste + texture of the brownie is a lot better when the pumpkin isn’t watery! To do this, simply grate the pumpkin and put it in a nutmilk bag, then squeeze out the liquid. Alternatively you can just squeeze with your hands!

* The recipe calls for 2 cups of pumpkin, this is 2 cups once the moisture has been squeezed out.

* Once the brownies have baked for 30 minutes, they might feel a little under cooked. This is perfectly normal for brownies as they are meant to be gooey & will continue cooking a little whilst cooling down. Unless they feel very undercooked I urge you not to put them back in the oven! Have trust in them :p

* In the photos you will see pieces of chocolate on top of the chocolate sauce. These are ‘cacao nibs’ which can be purchased from health food stores. I always add a sprinkle to my ‘chocolatey’ creations however this is totally optional! 🙂

* If you want to make these brownies completely nut free, just substitute the macadamia oil for coconut oil.

Chocolate Sauce Notes:

* The longer you blend, the thinner the sauce will be. This is because as the blender heats up, the coconut butter will heat up & begin to liquify. If the sauce is too runny to place over your brownies just place it in the fridge until it thickens up. Easy!

* If you don’t have coconut butter you can just add more coconut oil instead – if you go down this route you will need to refrigerate the sauce to let it thicken up a bit before spreading on top of brownies. You may also want to add a little more honey as the coconut butter adds sweetness to it – the coconut oil will not.

Okay – let’s get to the recipe 🙂

INGREDIENTS

Wet Ingredients

2 cups grated pumpkin *see note above

1/4 cup macadamia oil

1/4 cup coconut oil

2 eggs

3 tbsp raw honey

Dry Ingredients

3/4 cup cacao

2 tbsp coconut flour

1 tsp gluten free baking powder

Chocolate Sauce

1/2 cup cacao

1/2 cup coconut oil

1/2 cup coconut butter *see note above

2 tbsp raw honey

METHOD

Preheat oven to 185C. & line a rectangular baking dish with parchment paper.

Place all wet ingredients into a food processor & process until smooth.

Place dry ingredients into a medium-large mixing bowl & mix to combine.

Pour the wet ingredients mixture into the bowl with the dry ingredients & gently fold through until well combined.

Spoon out mixture into prepared baking dish and even out with a baking spatula.

Place in oven & bake for 30 minutes.

Take out of oven & leave to cool in baking dish – now it’s time to make your chocolate sauce for the top!

Place all ingredients into a high speed blender & blend until smooth.

Once brownies have cooled down, top with chocolate sauce & cut into squares.

Enjoy your brownies!

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So, so thankful to Crystal & Anth... What a brilliantly done, much needed business these two incredible health ambassadors have created.

Pete Evans
Chef, Author, TV Presenter

Keep your carrot fuelled eyes peeled for what Anth & Crystal have to share. They're passion & knowledge is helping to make both humans and the planet happier and better nourished. So thankful for all that they do!

Dr Libby Weaver
Nutritional Biochemist, Author, Speaker

Anth and Crystal are helping all of us be better humans through outstanding nutrition that grows before our eyes and for that I’m so grateful!

Dr Nat Kringoudis
Doctor of TCM, Author, Speaker

If you're looking for some fuss-free inspiration to live a healthier life, let Anth & Crystal lead the way. Their awesome combination of passion, vibrancy and knowledge will have you fuelling your body in the very best way, just as nature intended.

Amy Crawford
Founder of The Holistic Ingredient, CTC Master Therapist

Crystal and Anth are true health warriors… they walk their talk and share their knowledge freely!

Adele McConnell
Founder of Vegiehead, Author, Chef

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