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Chocolate & Coconut Pumpkin Brownies

Give your brownies a recipe makeover with these healthy versions using pumpkin. They're dairy free, gluten free, and vegan!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup pumpkin puree
  • 1 medium banana mashed
  • 1/2 cup almond milk
  • 1/2 cup shredded unsweetened dessicated coconut
  • 1/2 cup cocoa powder
  • 2 tablespoons ground flax seed
  • 2 tablespoons pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 2 teaspoons baking bowder
  • 1/2 cup oat flour
  • 1/4 cup miniature chocolate chips dairy free
  • additional coconut shreds for top optional

Instructions

  1. Preheat oven to 350 degrees F (180 C) and line an 8x8 inch or 7x11 inch baking pan with parchment or wax paper.
  2. In a medium mixing bowl, mash the banana well and stir in pumpkin puree and almond milk. Add the cocoa powder while whisking then Stir in salt, the baking powder, flax, maple, cinnamon, and vanilla until combined. Mix in the coconut and oat flour then stir in until smooth. Pour the batter into prepared pan and sprinkle chocolate chips over the batter evenly.
  3. Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged. Remove from oven and cool for at least 10 minutes before cutting. These brownies are very fudgy until completely cooled so you can chill them in the fridge or freezer to make them cool faster or simply enjoy them warm and messy.