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
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.
Recipe by Chef Heather Pace, www.sweetlyraw.com
Be sure to check out our latest recipe video HERE: pistachio and three green pesto.