Fudgy Paleo Vegan Pumpkin Brownies

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 14
Calories 99kcal


  • 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


  • 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.



* 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. 
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