PF Kitchen: Easy Pumpkin Brownies
Ingredients
-1 cup pumpkin puree
-1 cup dates
-2-3 tbsp maple syrup
-¾ cup brown rice flour (oat or buckwheat flours will work too)
-1 cup almond flour
-½ cacao/cocoa powder
-½ tsp vanilla
-pinch of salt
Chocolate Sauce
-3 tbsp melted coconut oil
-3 tbsp cacao/cocoa powder
-2 tbsp maple syrup
Directions
Preheat oven to 350F and line a square 9x9 in. baking dish with parchment paper.
Pit and soak dates in hot water for 5-10 minutes depending on their hardness.
Combine pumpkin puree and soaked dates in a food processor and blend for 1 minute and 30 seconds.
Add maple syrup and vanilla to the pumpkin mixture and blend for another 30 seconds.
In a large bowl, combine all of the dry ingredients and whisk.
Add the pumpkin mixture to the dry ingredients and stir well.
Evenly spread the mixture in the baking dish and bake for 20-25 minutes until an inserted toothpick or fork comes out dry.
Take the brownies out of the oven and let cool for at least 15 minutes (DO NOT skip this step).
After the brownies have set, cut into small squares and dust with extra cacao powder if desired.
Serve immediately drizzled with chocolate sauce or store in the fridge in an airtight container for up to 1 week.
Chocolate Sauce
Combine all ingredients in small bowl and whisk.
Use right away.
***Serves: 16 squares***
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