Flourless Primal Pumpkin Almond Brownies
Great news! You don’t need sugar, flower, and junk to make a brownie… and why would you want to?
…One that will add weight to your thighs, make you feel guilty after eating “just one”, and give you false promises nutrition and empty lies calories.
…One that will undoubtedly taste good on the outside but wreck havoc on the to your insides.
No, no. The great news is here! (Oh, oh! And flourless!)
Now you can have all a brownie that won’t make you feel guilty, won’t add pounds to that frame, won’t tell you any nutritional lies. The only lies this brownie may insinuate is that it’s filled with sugar, flour, blah! Nope. It’s just pretty damn good… and healthy!
But we both know that’s not a lie, right?
Make these Primal Pumpkin Almond Brownies now.
Rich, delicious, decadent, ooey, gooey, GOOD. But don’t let those naughty thoughts go to your head… it’s just a brownie. 😉
Flourless Primal Pumpkin Almond Brownies
Makes 12 decently sized brownies. (Can you eat just one? I couldn’t…)
Adapted from This Primal Life.
- 1 cup almond butter (or nut butter of choice)
- 1 cup pumpkin puree, or other squash, canned or steamed
- 1/2 cup raw cacao powder, or unsweetened cocoa powder
- 1 egg
- 1/4 cup honey
- 4-5 dates, soaked in hot water for 1 minute to soften
- 1 tsp baking soda
- dash of sea salt
Directions:
Preheat oven to 350 degrees F.
In a large bowl, combine all ingredients, mixing well and making sure to mash the dates until only small chunks are left.
Grease an 8×8 glass Pyrex baking dish with coconut oil to prevent sticking. Pour your brownie batter into the baking dish making sure batter is evenly and smooth.
Bake for 30-40 minutes, or until a toothpick inserted comes out clean.
Remove from oven and let cool before diggin’ in.
Yum, yum, yum, yum….
[…] What Runs Lori | Flourless Primal Pumpkin Almond Brownies […]
Hey there!
I made these yesterday and while they were good, they were sort of a cake consistency and a little on the dry side. Any suggestions to make these more moist/fudgy? 🙂
Adding in olive oil would probably help give them a more moist texture. Fat always helps with baked goods on the dry side. Sorry about that!! Mine were definitely NOT dry so I wonder what the difference was when you made them. Possibly I had more fat in my almond butter? Or my dates were more plump, larger, or juicy… I say try again! 😉 Good luck! Glad you tried them!
I am in disbelief that your brownie is soooooo good. I am a chocoholic from way back and who can say no to a Brownie? So this morning, on a wee farm in Australia I made a batch of your Pumpkin Almond brownies and they are scrumptious, delicious and I think you are so clever. I am going to give the red velvet brownies a go for Valentines day.
Your site is fabulous, thanks Lori x
SO glad you liked them and so glad that the solved that chocolate-tooth of yours. Did for mine! 😉
Made these last night … They are amazing and I love that they are so fudge-like instead of tasting like a nut flour. Definitely will be making these again!
aaaaaand now you bring me some??
Yeeeeeeeeeeees!