This recipe is an adaptation of George Bryant’s (aka the Civilized Caveman) Raw Pumpkin Brownies. My (not quite raw) version uses pumpkin puree, which I found out has been cooked. Therefore these are not technically raw according to my raw foodie friend, but pretty darn close. Anyway, they’re super easy to make and not packed with refined sugars, so that when you eat half a pan with your cup of coffee for breakfast you don’t feel the need to justify it to anyone…STOP JUDGING ME!
- 1/2 c pecans
- 1/2 c walnuts
- 1 c packed dates, pitted
- 3 tbsp unsweetened cocoa powder
- 2 tbsp pumpkin pie spice
- 1Tbsp cinnamon
- 1/4 tsp fine sea salt
- 1/2 c coconut butter
- 1/4 c coconut oil, soft but not melted
- 3/4 c pumpkin puree (not pumpkin pie filling)
- 2 tsp pumpkin pie spice
- 1 tbsp raw honey
- 1/4 c pecans, chopped (for topping)
STEP 1 – MAKING THE BROWNIES
- Pecans, walnuts, cocoa powder, pumpkin pie spice, cinnamon and salt in at food processor and pulse until the nuts are finely chopped.
- Add in the packed dates and continue to pulse until it blends together into a nutty paste.
- Remove the blade from the processor and using your hand, make sure all ingredients are mixed together.
- Line an 8×8 baking pan with parchment paper.
- Spread the mixture evenly, firmly press until flat and refrigerate
- Make frosting
STEP 2 – FROSTING TIME
- In a medium glass mixing bowl, combine the coconut butter, pumpkin puree and softened coconut oil and thoroughly mix together.
- Add the pumpkin pie spice and honey to the puree and continue to mix until everything is blended together.
STEP 3 – ASSEMBLE & CONSUMPTION
- Remove brownie pan from refrigerator and spread frosting evenly over the brownies, using a spatula to spread nice and smooth.
- Sprinkle the entire surface of frosting with the chopped pecans and gently press into the frosting.
- Refrigerate for at least 10 minutes to allow the frosting to harden slightly.