Raw Pumpkin Spice Brownies

Fall is in the air, and Thanksgiving is just around the corner. It’s time for apples, pears, cinnamon, pumpkin, and nutmeg! I’ve paired a raw chocolate brownie with a pumpkin-pie frosting and a drizzle of cinnamon-chocolate sauce. They’re really good!

Brownie Ingredients

• 1 cup almonds
• 1 cup shredded coconut
• 1 cup pecans
• 1 cup packed dates, pitted
• ½ cup raisins
• ½ cup + 1 tbsp. cacao powder
• 1–3 tsp. water
• 1/8 tsp. Himalayan salt

Pumpkin Pie Frosting Ingredients

• 1½ cups packed, diced sweet potato (peeled)
• ½ cup dates, soaked in ½ cup warm water for 30–60 minutes
• ¼ cup soak water
• 2¼ tsp. pumpkin pie spice
• ½ tsp. pure vanilla extract
• 1/4 cup coconut oil, melted

Cinnamon-Chocolate Drizzle Ingredients

• 2 tbsp. maple syrup
• 1 tbsp. raw cashew butter
• 1 tbsp. + 1 tsp. cacao powder
• ¼–½ tsp. cinnamon
• 1 tbsp. coconut oil, melted

Brownie Instructions

Grind the almonds and coconut in a food processor into crumbs. Add the remaining ingredients and process until they’re all ground down and the mixture forms a dough.

Press into an 8″ × 8″ pan. Set aside.

Pumpkin-Pie Frosting Instructions

Blend all but the coconut oil until completely smooth in a high-speed blender. Add the oil and blend again. Spread over the brownies.

Chill in the fridge for 6–8 hours.

Cinnamon-Chocolate Drizzle Instructions

Whisk all ingredients together in a small jar. Drizzle over the chilled brownies.

Serves 16.