Raw Pumpkin Spice Brownies

---

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!

Ingredients

• 1 cup almonds
• 1 cup shredded coconut
• 1 cup pecans
• 1 cup pitted packed dates
• 1/2 cup raisins
• 1/2 cup + 1 tablespoon cacao powder
• 1-3 teaspoons water
• 1/8 teaspoon himalayan salt

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

Instructions

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.