- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 cup dark chocolate chips
- 1/2 cup monk fruit sweetener ((sub maple syrup for Paleo))
- 1 tsp baking soda
- 1 tsp cream of tarter
- 1/4 tsp nutmeg
- 1 1/4 tsp pumpkin pie spice
- 2 large eggs
- 1/3 cup coconut oil or ghee
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- Preheat oven to 350°F. Use a 8X8 baking pan
- In a medium sized mixing bowl, whisk together all of the wet ingredients. In a separate mixing bowl add in all the dry ingredients and mix together until everything is combined.
- Add the dry ingredients into your wet ingredients in 1/4 cup increments. This is to make sure it blends nicely together. Make sure you are using a rubber spatula to fold all the ingredients together.
- Use your rubber spatula, scraping the sides of the bowl and transfer the batter evenly to your baking dish.
- Add to the oven and bake between 20-25 minutes. I usually bake mine at 21 minutes for a gooey texture. If you like your brownies harder, I would suggest baking for 25 minutes.
- Allow the brownies to cool completely. Use a spatula and completely coat the top of the brownies with the frosting.
- Refrigerate full fat canned coconut milk overnight. Remove the coconut from the fridge and flip it upside down. Next, open the can and drain the coconut liquid and the cream will be left.
- Add the palm shortening along with the coconut cream to a standing mixing bowl. Start by beating these 2 ingredients on low. Slowly increase speed and begin to add the tapioca and coconut flour along with the cinnamon, syrup and vanilla extract. Beat on high speed for 3-4 minutes until thick and creamy.
*Note: If you still don’t have the consistency you want, feel free to add a little more tapioca flour to help thicken.
*Note: when adding the syrup to the frosting, the texture may be off at the beginning. Don’t worry, just keep whipping and it will come together and become thicker the longer it whips.
- Category: Dessert