Raw Pumpkin Spice Brownies

By Chef: Heather Pace
Posted: November 2, 2016


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A chewy brownie base topped with a creamy pumpkin frosting, a chocolate drizzle and crunchy pumpkin seeds on top. This is such a fun seasonal take on raw brownies if you’re looking to (pumpkin) spice it up a bit!


Pumpkin Pie Frosting
  • 1 1/2 cups packed, diced sweet potato (peeled)
  • 1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins
  • 1/4 cup soak water
  • 2 1/4 teaspoons pumpkin pie spice
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup melted coconut oil
Chocolate drizzle
  • 2 tablespoons maple syrup
  • 1 tablespoons raw cashew butter
  • 1 tablespoon + 1 teaspoon cacao powder
  • 1 tablespoon melted coconut oil


Brownie base
  1. Grind the almonds and coconut in a food processor into crumbs.
  2. Add the raining ingredients and process until they’re all ground down and the mixture forms a dough.
  3. Press into an 8×8″ pan. Set aside.
Pumpkin Pie Frosting
  1. Blend all but the coconut oil until completely smooth in a high speed blender.
  2. Add the oil and blend again.
  3. Spread over the brownies. Chill in the fridge for 6-8 hours.
Chocolate drizzle
  1. Whisk all ingredients together in a small jar.
  2. Add 1/2 — 1 teaspoon hot water if needed for consistency and to bring it all to a smooth creamy consistency.
  3. Drizzle over the chilled brownies.