Fudgy, flourless and super healthy, these Pumpkin Brownies are the perfect way to satisfy your sweet tooth and stay on-track with your nutritional goals! Recipe by Merilin at Almost Zero Waste.
50g Coconut Protein Powder
50g Peanut Butter
12g Melted Coconut Oil
50g Coconut Sugar
1/2 Teaspoon Cinnamon
1tsp Maca Powder
25g Chocolate & Orange Protein Powder
20g Cocoa Powder
30g Date Syrup
40g Chocolate Chunks (for Topping)
Step 1: Preheat the oven to 180 degrees
Step 2: In a bowl, the mash pumpkin and banana with a fork. Then, add the peanut butter, coconut oil and spices. Mix well.
Step 3: Next, add coconut sugar, mix and then add the protein powder.
Step 4: Once everything is well-combined, transfer 1/3 of the mixture into another bowl and add soy milk, cocoa powder, protein powder and date syrup. Mix well.
Step 5: Add one layer of the chocolate mixture to a baking tray and spread well. If the dough is too sticky, wet your hands - this will make it less sticky and enable you to spread it easily. Next, add another layer of the pumpkin layer and spread evenly.
Step 6: Keep alternating layers until you have finished both mixtures.
Step 7: Add chocolate chunks on top, and bake for 29-30mins at 180 degrees.
Step 8: Take out of the oven and wait to cool down. Then, cut the brownie into 12 pieces and enjoy!
You can store your brownies on the counter for up to 2 days or in a sealed container in the fridge for up to a week. For extended storage, you can freeze for several months.