Pumpkin Peanut Butter Brownies

• 1 1/2 cup all natural pumpkin puree
• 3/4 cup smooth peanut butter
• 1/4 cup raw cacao powder
• 5 Medjool dates, pitted
• 2 cups dark chocolate, melted
• 1 cup canned, coconut milk

1. Preheat the oven the 350 degrees and line a 6 x 6 brownie tray with parchment paper and grease lightly with coconut spray.
2. Add the pumpkin puree, peanut butter, cocoa powder and dates to a high speed blender or food processor. Pulse just until a thick batter is formed.
3. Pour the mixture into the greased pan and bake for 15-20 minutes, or until a toothpick comes out clean from the center.
4. Remove from the oven and allow to cool in the pan completely.
5. Meanwhile, in a small bowl mix the melted chocolate with coconut milk. Whisk until well combined.
6. Pour the chocolate mixture on top of the brownie and level it with a spatula.
7. Refrigerate for up to 3 hours (or overnight), then cut into 6 – 8 brownies.

Recipe and photo credit to www.cleanfoodcrush.com