Raw Pumpkin Brownies

Makes 16 brownie bars

1 cup Almonds
1 cup shredded coconut
1 cup walnuts
1 cup pitted packed dates (preferably medhjool)
1/2 cup raisins
1/2 cup + 1 tablespoon Raw Cacao Powder
1 1/2 teaspoons Vanilla Bean Powder
1 teaspoon water
1/8 teaspoon himalayan salt

Pumpkin Pie Frosting
1 1/2 cups packed, diced pumpkin, sweet potato, or butternut squash (peeled)
1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins
1/4 cup soak water
1/4 teaspoon cinnamon
1/4 teaspoon of nutmeg
1/2 teaspoon pure vanilla extract
1/4 cup melted Coconut Oil

Cinnamon Chocolate Layer
2 tablespoons Maple Syrup or Raw Honey
1 tablespoons raw Cashew Butter or Almond Butter
1 1/4 tablespoon teaspoon Raw Cacao Powder
1/4 - 1/2 teaspoon cinnamon
1 tablespoon melted Coconut Oil
1 pinch of Himalayan Salt

Brownie Layer
Grind the almonds and coconut in a food processor until fine and crumbly. Add the remaining ingredients and process until the mixture forms a sticky dough. Press into an 8x8" pan. Set aside.

Pumpkin Layer
Using a high speed blender, blend all but the coconut oil until smooth. Add the oil and blend again. Spread over the brownies making a thick layer.

Cinnamon Chocolate Layer
Roughly mix all ingredients together in a small jar leaving a marbled appearance. Place in blobs over the brownies.


Chill in the fridge for 6-8 hours. Cut into squares and serve!