- 1 1/4 cup packed Medjool dates*, about 15 large (280g)
- 1/2 cup water
- 3/4 cup canned pumpkin (puree)
- 1/4 cup cashew butter
- 1/4 cup oil oil (avocado, macadamia, melted and cooled coconut oil)
- 1 large egg or 1 TBS flaxseed meal + 3 TBS water*
- 1 tsp vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1/4 cup coconut flour (80g)
- 1/4 tsp salt
for the frosting:
- 1 14oz canned coconut cream*** or 2 14oz cans full-fat coconut milk (see notes!)
- 3 TBS of powdered sugar or date paste****
- 1/2 tsp pumpkin pie spice
- Preheat oven to 350ºF. Line 8×8 square pan with parchment paper or grease well; set aside.
- In bowl of food processor (or heavy duty blender), process pitted dates with water until paste forms, scraping down sides of bowl as necessary. You can remove 3 TBS here to sweeten the frosting, or use maple syrup or honey for the frosting.
- Add in pumpkin puree, cashew butter, oil, eggs or flaxseed mixture and vanilla; process until smooth.
- Scrap down sides of bowl with spatula. Add in cocoa powder, coconut flour and salt; process until smooth.
- Remove S-blade and use spatula to transfer batter into prepared pan. Bake for 20-25 minutes. Brownies may look soft but they are meant to be fudgy.
- Allow pan to cool at room temperature for 15 minutes before transferring to fridge to chill for 1 hour. Brownies can also be made a day ahead before frosting.
- Make the frosting: open can of coconut cream and *carefully* scoop out the cream (the thick white stuff) without mixing into the liquid, and place the cream into mixing bowl. You can save water for smoothies if you’d like. With electric mixer, whip coconut cream on high until light and fluffy, then add sweetener and pumpkin spice until combined.
- Spread frosting onto chilled brownies and store in fridge until ready to serve. Cut brownies into 16 squares. Enjoy!
*If dates are dry, allow dates to soak in warm water for 5 minutes. **For flaxseed “egg” simply combine 1 TBS flaxseed meal with 3 TBS water and allow mixture to sit for 5 minutes until gel-like consistency. ***Whether you’re familiar with coconut cream frosting or not, I highly recommend checking out Oh Lady Cakes, “How to Make Whipped Coconut Cream”. She goes over a ton of details as to why you could be having trouble with your coconut milk/cream can. ****You can also use a liquid sweetener like honey, agave or maple syrup but note the consistency of the frosting may change. You could also sub coconut sugar if not worried about color change. The date paste will show up in the frosting if going that route.
- Serving Size: 1/16th
- Calories: 190
- Sugar: 14g
- Sodium: 58mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg