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.
170g Pumpkin
50g Coconut Protein Powder
100g Banana
50g Peanut Butter
12g Melted Coconut Oil
50g Coconut Sugar
1/2 Teaspoon Cinnamon
1tsp Maca Powder
1/2tsp Salt
1/2 Turmeric
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!
Storage
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.
