•           ¼ cup mini chocolate chips (I recommend Enjoy Life brand … they are dairy free)

•           3 tablespoons almond or coconut milk

•           ¼ cup cacao powder

•           3 tablespoons coconut oil, melted

Dry Ingredients:

•           3 tablespoons arrowroot starch

•           ¼ cup coconut flour

•           ¼ teaspoon baking soda

•           ½ teaspoon cinnamon

•           pinch sea salt

Wet Ingredients:

•           ½ cup pure maple syrup

•           ¼ cup olive oil

•           2 eggs, whisked

•           ¼ cup canned pumpkin puree (not pumpkin pie spice)


Preheat oven to 350F. Place all of step 1 ingredients over a double boiler and melt together over low heat.

Next, place all the dry ingredients into a bowl and combine.

In a separate bowl, combine all the step 3 ingredients. Mix well, then pour into the dry mix, along with the Step 1 chocolate ingredients. Mix everything together with a hand mixer until well combined.

Pour batter into a greased 8×8 brownie pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool before transferring to a wire rack and cut into 12 even squares.

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