Pumpkin Peanut Butter Brownies {Happy September 1st } SCROLL through the picture…
Pumpkin Peanut Butter Brownies {Happy September 1st ???}
?SCROLL through the pictures
6-8 servings
Ingredients:
1 1/2 cup all natural pumpkin puree
3/4 cup smooth peanut butter
1/4 cup raw cacao powder
5 Medjool dates, pitted
2 cups dark chocolate, melted
1 cup canned, coconut milk
Instructions:
Preheat the oven the 350 degrees and line a 6 x 6 brownie tray with parchment paper and grease lightly with coconut spray.
Add the pumpkin puree, peanut butter, cocoa powder and dates to a high speed blender or food processor. Pulse just until a thick
batter is formed.
Pour the mixture into the greased pan and bake for 15-20 minutes, or until a toothpick comes out just clean from the center.
Remove from the oven and allow to cool in the pan completely.
Meanwhile, in a small bowl mix the melted chocolate with coconut milk. Whisk until well combined.
Pour the chocolate mixture on top of the brownie and level it with a spatula.
Refrigerate for up to 3 hours (or overnight), then cut into 6 – 8 brownies.
❤ Rachel
