Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 14
Calories 99kcal
Ingredients
- 4 chia eggs * See notes
- 1 cup pumpkin puree
- 1 cup mashed avocado
- 2 cups cocoa powder
- 6 tbsp coconut flour
- 2/3 cup sticky sweetener of choice ** See notes
- 1 tbsp baking soda
- 1 cup unsweetened coconut milk *** See notes
- 1/2 cup chocolate chips of choice Optional
Instructions
- Preheat oven to 180C/350F. Line an 8 x 8- inch pan with parchment paper and set aside.
- Prepare your chia eggs. In a small mixing bowl, combine your chia seeds with 3/4 cup water. Allow chia egg to set for 10-15 minutes until a gel is formed.
- In a large mixing bowl or high-speed blender, combine all your ingredients, except your coconut milk and chocolate chips, and blend/mix very well, until fully incorporated. Add 1/2 cup of the coconut milk and mix again. If the batter is too thick, add remaining coconut milk. If the batter is smooth and pourable, don't add excess coconut milk.
- Pour your brownie batter in the lined pan. Stir through your chocolate chips (if using it), reserving a few to top over it.
- Bake brownies for 30-35 minutes, or until a toothpick comes out clean from the center.
- Allow brownies to cool completely in pan, before slicing into bars.
Notes
Notes
* To make chia eggs (gel), combine 1/4 cup chia seeds with 2/3 cup (12 tablespoons) water. Allow a gel to form. You can also replace this with 4 eggs. ** I used a monk fruit sweetened maple syrup. Pure maple syrup works, but it will only be paleo and vegan *** Use half amount first, then adjust accordingly Fudgy Paleo Vegan Pumpkin Brownies (Keto, Low Carb) is best kept refrigerated, for up to a week, but are freezer friendly too.
