Flour-less Pumpkin Brownies
1 cup pumpkin puree*
1/2 cup (RAW..no sugar added) drippy almond butter (can sub for cashew or nut alternative spread)
1/4- 2/3 cup cocoa powder (more cocoa yields a richer taste)
Frosting of choice (Click here…Coconut Cream Frosting/Whip Cream)
Preheat the oven to 350 degrees and coat a small 4 x 6 or 6 x 6 loaf pan with cooking spray and set aside- A smaller pan yields thicker brownies.
Add all your ingredients into a high speed blender, food processor or large bowl and mix until fully immersed and a thick batter is formed.
Transfer brownie batter to loaf pan and bake for 12-15 minutes, or until a skewer comes out just clean. Allow the brownies to cool in the pan completely before either frosting to slicing into bars.
* For a sweeter brownie, add Stevia (liquid or powder)
These brownies taste amazing when refrigerated and enjoyed chilled- They can be kept for up to 5 days there, and are also freezer friendly.