Pumpkin Pie Brownies


Fall is in the air and Thanksgiving is just around the corner. It’s time for apples, pears, cinnamon, pumpkin, and nutmeg! I’ve paired a raw chocolate brownie with a pumpkin pie frosting and a drizzle of cinnamon chocolate sauce. They’re really good!!


Pumpkin Pie Brownies

Makes 16


1 cup almonds

1 cup shredded coconut

1 cup pecans

1 cup pitted packed dates

1/2 cup raisins

1/2 cup + 1 tablespoon cacao powder

1 1/2 teaspoons vanilla bean powder

1 teaspoon water

1/8 teaspoon himalayan salt

Grind the almonds and coconut in a food processor into crumbs. Add the raining ingredients and process until they’re all ground down and the mixture forms a dough. Press into an 8×8″ pan. Set aside.


Pumpkin Pie Frosting

1 1/2 cups packed, diced sweet potato (peeled)

1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins

1/4 cup soak water

2 1/4 teaspoons pumpkin pie spice

1/2 teaspoon pure vanilla extract

1/4 cup melted coconut oil

Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours.

Cinnamon Chocolate Drizzle

2 tablespoons maple syrup

1 tablespoons raw cashew butter

1 tablespoon + 1 teaspoon cacao powder

1/4 – 1/2 teaspoon cinnamon

1 tablespoon melted coconut oil

Whisk all ingredients together in a small jar. Drizzle over the chilled brownies.

IMG_0453Recipe by Chef Heather Pace, www.sweetlyraw.com

Be sure to check out our latest recipe video HERE: pistachio and three green pesto.


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