Healthy Vegan Pumpkin Brownies
You’ll love these beautiful vegan pumpkin brownies with their simple fall leaves swirl! They are moist, fudgy, completely grain-free and made with everyday ingredients. A crowd-pleasing and healthy seasonal treat!
Ingredients
- 2 tablespoons flaxseeds ground
- 1 ½ cups Medjool dates pitted (225 g)
- 2 cups almond flour 220 g
- ½ cup pumpkin puree 120 g
- 3 tablespoons cocoa powder
- 1 cup dark chocolate 100 g, melted
- ¼ cup almond milk 60 ml
- 2 tablespoons maple syrup
- 2 tablespoons cashew butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 teaspoon baking powder
Pumpkin Swirl
- ½ cup pumpkin puree 120 g
- 2 tablespoons coconut cream
- 1 tablespoon maple syrup
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350° F (180° C) and line an 8x8″ baking dish with parchment paper.
- Mix the ground flaxseeds with 5 tablespoons of water in a small bowl and let it sit for 10-15 minutes.
- Add the pitted dates to a food processor and process them to form a puree. Then add the soaked flax seeds along with the rest of the ingredients for the batter and process until smooth.
- Pour the mixture into your prepared baking dish and spread into an even layer. Gently shake and tap the dish to release any trapped air.
- For the pretty swirl topping, start by adding pumpkin puree, coconut cream, maple syrup, and pumpkin pie spice to a small bowl and mix it with a spoon.
- Drizzle the pumpkin batter on top of the chocolate brownie base. Use a toothpick, knife or the back of a teaspoon to create swirls!
- Place the baking dish in the preheated oven and bake for 35 minutes.
- Remove the brownies from the oven and let them cool at room temperature before slicing and serving!
Notes
- You can get really creative with your pumpkin layer and make different shapes or just spread it in one even layer on your chocolate base.
- If you don’t have almond flour, blend the same amount (in weight) of almonds in a blender until they are pulverized.
- You can swap the almond milk for any other dairy-free milk, use another nut butter and a different liquid sweetener to make this recipe suit you.
- These vegan pumpkin brownies can be stored at room temperature for 3-5 days and in the freezer for 3 months.
- Find more tips in the article above!
Nutrition
Serving: 1brownie | Calories: 247kcal | Carbohydrates: 32g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Sodium: 131mg | Fiber: 7g