Pumpkin Brownies

Pumpkin, chocolate, pumpkin, chocolate, pumpkin chocolate! I can't decide which to choose! So wait...if I can't decide, then why not choose them both?

Last year during Vegan Mofo, I remember seeing a few posts on Pumpkin Swirl Brownies. I even made some when I used my other site and was pretty proud of how they turned out. Now that i'm a raw foodies though, I was very curious of if I could recreate the dish of pure epicness. I do have some newly made raw pumpkin puree in the fridge, so whats stopping me? Its brownie time.

Raw Pumpkin Brownie

(Serves 12)

Brownie Ingredients:

2 c. Pecans

1 c. Pumpkin Seeds

3/4 c. Cacao Powder

4 Dates (pitted)

1/8 tbsp Coconut Oil

1/3c. Honey/Agave

2 tsp. Himalayan Pink Sea Salt

-Grind your pecans and pumpkin seeds into a coffee grinder until they become almost the texture of flour.

-Put your nut/seed flour, the cacao powder, and salt into your food processor. Pulse it a few times until they are well mixed.

-Add in your remaining ingredients and mix them until it forms a crumbly dough. Add a bit more coconut oil or honey if you thing its needed.

-Mold half of your dough into a container and freeze. Set the other half aside.

Pumpkin Filling Ingredients:

Ingredients:

1/2 c. Pumpkin Puree

3 Medjool Dates

2 tbsp. Honey/Agave

-Blend everything together in your food processor or blender.

-Pour the filling over the first brownie layer. Then add the remaining chocolate as a second layer.

-Enjoy!

This turned out excellently, even with the ingredients being as simple as they are. It was a little time consuming making the pumpkin puree, but I guarantee you it was well worth it. Pumpkin-chocolate combinations are kind of different, but I'll be looking forward to finding out other things I can do with the two. Especially with orange and black being perfect halloween colors! MWAHAHAHA!!!!

What are your favorite orange and black things?

-Andrew D. Morrison-