It’s fall and that means pumpkin is finding it’s way into everything, including these dairy free, grain free, vegan pumpkin brownies. Your taste buds will thank you for being so damn festive.
I love brownies.
As in LOVE. LOVE. LOVE. brownies.
They are perhaps one of the greatest food inventions ever. The gooey chocolately awesomeness just cannot be replicated. Chocolate cake is great, but it’s NOT brownies. Chocolate mousse? Also great. Also not brownies. Chocolate cookies? Yeah. SO not brownies.
I’ve tried the healthy kind of brownies. And while they are delicious, they don’t quite get it right.
I can also say with absolute certainty that the more ingredients you have to avoid (butter, milk, eggs, flour…) the less likely your brownies will actually taste like brownies. There is just something about the original combination that is magical. The alternatives may come close, but they don’t quite get all the way to brownie awesomeness.
At this point, you’re probably thinking that these are going to be the best gluten free, dairy free, nightshade free, egg free, vegan brownies that ever lived. But they are not. They are good. Really good, in fact. But they are not quite there yet.
Don’t get me wrong. They are cakey and chocolately and rich and moist and all of the things good brownies should be. But there is a hint of banana that can catch you off-guard and make you feel like it was all in vain. Like they aren’t quite worth the calories.
But seriously, semi good brownies are better than no brownies so I’ll just be over here eating all the brownies. And then I’ll make another batch without the banana.
It's fall and that means pumpkin is finding it's way into everything, including these dairy free, grain free, vegan pumpkin brownies. Your taste buds will thank you for being so festive.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 3/4 cup cashew butter
- 1/2 cup pumpkin puree
- 1 banana, mashed
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp coconut flour
- 1/2 cup cocoa powder
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chips*
- Preheat oven to 350°F.
- Spray an 8x8in baking dish with cooking spray and set aside.
- Place cashew butter, pumpkin puree, banana, maple syrup, and vanilla in a medium bowl and stir until combined.
- Add the coconut flour through salt and stir until smooth.
- Add in chocolate chips and stir until just combined.
- Pour batter into prepared baking dish and smooth with a spatula.
- Place in oven and bake for 30 minutes or until a knife inserted into the center comes out clean.
- Cool before cutting.
- Store in an airtight container in the refrigerator for about 1 week (if they last that long).
Nightshade free, dairy free, gluten free, egg free, and soy free.
*Make sure to use dairy-free and/or vegan chocolate chips to keep these dairy free and vegan!