Pumpkin in da house! So excited about pumpkin season! I have too many ideas how to use it and sadly not enough time. That is why my freezer is full of pumpkin puree so I can use it whenever I want (even when you won’t be able to find them in the shops). How smart! You should do the same thing!
I promised you more brownie recipes so there you go – time for vegan pumpkin brownie. Ready?
180g pumpkin puree
20g coconut oil
3 tbsp orange juice
pinch of nutmeg
pinch of cinnamon
3tbsp flax meal + 5 tbsp of hot water to make flax egg
100g almond meal
70g coconut oil
3 tbsp of orange juice
pinch of salt
pinch of pepper
100g melted dark chocolate
50g chopped pecans
1 tsp of baking powder
1 tbsp of vanilla extract or 1 vanilla pod
Preheat the oven to 180′ and oil 9inch tin.
Blend all the pumpkin swirl ingredients in your blender until smooth and transfer a pumpkin batter into a big bowl. Keep in the fridge.
Mix the almond meal, coconut oil, flax egg, vanilla extract, sugar and orange juice in a blender. Melt the chocolate and stir in, add chopped pecans and baking powder. Take your pumpkin batter out from the fridge.
Spread the brownie batter out in your tin. Spread the pumpkin swirl mixture on the top of brownie base. Run a knife through the batter and cut through the pumpkin swirl. You can make it pretty and try to create marbled look (which is not easy) or make whatever you can and call it art 😉
Bake for 50 minutes, after 30 min cover the pan with kitchen foil. Let it cool down and keep it in the fridge.
- serve with a scoop of vanilla ice cream, use vegan ice creams if you want to stick to vegan recipe
- you can serve it with vegan coconut whipped cream which is delicious. You can find the recipe here
- sprinkle the top with pumpkin seeds for healthier option
- you can freeze your brownies and eat them whenever you feel like it