Paleo Pumpkin Brownie

From our wonderful ambassador Leanne Wagner comes a paleo pumpkin brownie recipe which is dairy and gluten free and awesome!

Paleo Pumpkin Brownie

Serves: 1-5

Time: 20 mins

  • 80g +80% dark chocolate
  • 4 Tbsp Coconut Cream
  • 1/3 Cup Cacao Powder
  • 3 Tbsp Coconut Oil
  • 3 Tbsp Arrowroot Flour
  • 1/4 Cup Coconut Flour: Sifted
  • 1/4 Cup Chocolate Pea Pro OR Paleo Pro
  • 1/4 tsp Baking Soda
  • Pinch Salt
  • 4 tbsp Pureharvest Rice Malt Syrup / Organic 100% Natural Maple Syrup
  • 1/4 Cup Olive Oil
  • 3 Eggs, Whisked
  • 1/4 Cup Cooked and Mashed Pumpkin

Step 1

Preheat oven to 160’, and line a brownie tray with baking paper. Measure, chop and steam pumpkin.

Step 2

Place Chocolate, Coconut Cream, Cacao Powder and Coconut Oil in a small saucepan over low heat, and consistently stir until melted.

Step 3

In a bowl, combine arrowroot flour, coconut flour, baking soda and salt. In a second bowl, whisk eggs with the syrup, olive oil and pumpkin.

Step 4

Add all ingredients together and fold gently into a thick, smooth creamy mixture.

Step 5

Pour into tray and bake in oven for apron 15-20 mins or until a knife comes out clean.

Step 6

#getstacked options: Add 3 Tbsp of L-Glutamine to the mixture for added immunity and overall gut health.