The Whole Food Plant Based Cooking Show
Vegan Pumpkin Spice Chocolate Brownies
Calories: 227kcal
These Pumpkin Spice Chocolate Brownies are absolute proof a healthy plant-based vegan dessert can be both good for you and a mind blowing indulgence. The rich chewy chocolate brownie bottom combines perfectly with the luscious pumpkin spice layer all glazed in a silky sweet chocolate ganashe. This is one of those recipes that just worked from the very first test recipe and has become our current favorite healthy treat!
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Ingredients
Brownie layer
- 15 ounces chickpeas cooked, drained and rinsed
- ¾ cup deglet dates or medjool
- ½ cup almond butter or peanut butter
- ½ cup cocoa powder
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp vanilla extract
- ¼ cup soy milk unsweetened, or plant based milk of your choice
Pumpkin Layer
- 15 ounces pumpkin puree
- ½ cup deglet dates
- ½ cup cashews
- 1 tbsp white wine vinegar
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
- 2 tbsp arrowroot powder
- 2-3 tbsp water if needed
Chocolate Frosting
- ½ cup deglet dates
- ¼ cup cocoa powder
- ½ cup hot water
- 1 tbsp almond butter
Instructions
- Preheat oven to 350°F.
Brownie Layer
- Add all brownie ingredients to a food processor except for the soy milk.
- Pulse and then blend until mixture sticks together.
- Add the soy milk a couple tablespoons at a time until the mixture is smooth and holds together.
- Press mixture into the bottom of a parchment lined 9x9 baking pan.
Pumpkin Layer
- If you are using a whole pumpkin: Cut in half, scoop out the seeds and lay halves cut side down onto a parchment lined baking tray and bake for 30 minutes or until the flesh is soft. Let cool.
- Add all of the pumpkin layer ingredients to a blender and blend until smooth and creamy.
- Spread pumpkin mixture over the top of the chocolate brownie layer and bake for 35 minutes.
Chocolate Frosting
- Blend the chocolate frosting ingredients together in a blender until mixture is silky smooth.
- Once the brownies are baked, let them cool and then frost them with the chocolate frosting.
- Keep in an airtight container in the fridge for up to a week.
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Nutrition
Calories: 227kcal | Carbohydrates: 32g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 138mg | Potassium: 479mg | Fiber: 8g | Sugar: 16g | Vitamin A: 5542IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 3mg
