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Fudgy Paleo pumpkin brownies
Prep Time
10 mins
Cook Time
15 mins
 

(Paleo, gluten-free, dairy-free, no refined sugar)

Servings: 12
Ingredients
For the brownies
  • 1 cup almond butter
  • 1 tbs coconut oil melted
  • 1/4 cup maple syrup
  • 1/4 cup pumpkin puree
  • 1/4 cup coconut sugar
  • 2 tbs almond milk
  • 1 tsp vanilla
  • 1/3 cup almond flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup walnuts chopped
For the frosting
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 1/2 tsp vanilla
Instructions
For the brownies
  1. Preheat oven to 350F and prepare a 7x7" pan with parchment paper or cooking oil.
  2. In a medium bowl, mix together the almond butter and coconut oil until well combined.
  3. Add the maple syrup, pumpkin puree, coconut sugar, almond milk and vanilla. Stir well.
  4. In a separate bowl, combine the almond flour, cocoa powder, baking soda and baking powder.
  5. Add the dry ingredients to the wet and stir well.
  6. Gently fold in the walnuts until well dispersed.
  7. Spread batter in the prepared pan - the batter is very gooey and you will need to use your hands!
  8. Bake at 350F for 10-15 mins or until just barely set. Let cool for at least 20 minutes before frosting and/or cutting.
For the frosting
  1. Combine all ingredients together until well mixed.