Connect with us

Coffee & Sweets

Creamy & Healthy Pumpkin Fudge Brownies

Published

on

I had a very nice roasted pumpkin, and since I am not a fan of pumpkin I decided to put it in a chocolate creamy brownie cake.

The cake is very tasty and when you eat it you feel like you are eating a delicious and chocolate creamy thick pudding.

Trust me, I served it to many people and everyone kept asking for the recipe. You’ve got to try this pumpkin fudge brownie cake and taste the creaminess and strong chocolate flavor. Not to mention it is super easy to prepare, and the cake makes about 16 brownies.

Creamy & Healthy Pumpkin Fudge Brownies

Servings 16

Ingredients

  • 4 tbsp ground flax seeds
  • 8 tbsp water
  • 3/4 cup ground almond meal
  • 4 tbsp cacao powder
  • 4 tbsp coconut oil
  • 7/8 cup pumpkin puree
  • 2 tbsp honey
  • 1/2 cup water

Topping (optional):

  • 1 tbsp cacao powder
  • 1 tbsp melted coconut oil
  • 1 tbsp honey

Instructions

  • Mix the ground flaxseed and the water and leave them briefly for the flaxseed to absorb the water. In fact, water and flaxseed are the so-called vegetable egg because it acts as an emulsifier and binder of the nest.
  • After 15-20 minutes when the water is well absorbed, put all the ingredients in a blender and combine them nicely. It should turn out a nice thick and homogeneous mixture. Pour it into a baking tray in which you have lined parchment paper.
  • Bake for about 15 minutes at 350 degrees F. Then, top it with the topping by mixing cocoa, honey and coconut oil. Leave it to cool and that's it!
    It tastes even better if you leave it in the fridge to cool! You can also give it as a snack to children who are over 1 year old and do not have an allergy to nuts and honey.

I challenge you to try this creamy pumpkin fudge goodness, and please leave a comment below!

Click to comment

You must be logged in to post a comment Login

Leave a Reply