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Chocolate-Frosted Paleo Pumpkin Brownies

Chocolate-Frosted Paleo Pumpkin Brownies come with a vegan alternative, are no-bake, and taste like a paleo pumpkin pie! | spiritedandthensome.com

Ingredients

Scale
  • 2 1/2 cups soft dates, pitted and chopped (the finer, the better)
  • 1 cup canned pumpkin
  • 1/2 cup coconut oil, melted
  • 1/4 cup 100% pure honey (or agave nectar for a vegan option)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon EACH: ginger, nutmeg, allspice, ground cloves
  • 1 avocado
  • 1/2 cup cocoa powder
  • 3/4 cup 100% pure honey (or agave nectar for vegan option)
  • 1/4 cup coconut oil, melted
  • 1/8 teaspoon sea salt

Instructions

  1. In high speed blender, combine dates, pumpkin, melted coconut oil, honey, cinnamon, ginger, nutmeg, allspice, and ground cloves. Blend until smooth. If necessary, increase coconut oil and honey by 2 tablespoons EACH. Use tamper, if necessary, to prevent the mixture from clogging under the blades.
  2. Pour mixture into an 8×8 glass pan. Set aside.
  3. Rinse blender and combine flesh of avocado, cocoa powder, honey, coconut oil, and sea salt. Blend until smooth. Pour over pumpkin layer, spreading to corners, if necessary.
  4. Keep chilled in refrigerator.

Notes

If your blender gets sluggish when mixing the pumpkin layer, add up to 2 tablespoons EACH of sweetener (honey or agave nectar) and melted coconut oil. I strive not to add too much liquid because I want the pumpkin layer to set firmly. But, the dates are sometimes hard on blenders, and a little extra liquid will go a long way in mixing all the ingredients together.