Pumpkin Peanut Butter Brownies

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



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