Raw Pumpkin Pie Brownies

By Sweetly Raw
Yield 16 servings

 Ingredients:

 For the brownies:

• 1 cup almonds
• 1 cup shredded coconut
• 1 cup pecans
• 1 cup pitted packed dates
• 1/2 cup raisins
• 1/2 cup + 1 tablespoon cacao powder
• 1 1/2 teaspoons vanilla bean powder
• 1 teaspoon water
• 1/8 teaspoon himalayan salt

Method: 

1. Grind the almonds and coconut in a food processor into crumbs.
2. Add the remaining ingredients and process until they’re all ground down and the mixture forms a dough.
3. Press into an 8×8″ pan. Set aside.

 Ingredients:

 For the pumpkin pie frosting:

• 1 1/2 cups packed, diced sweet potato (peeled)
• 1/2 cup dates, soaked in 1/2 cup warm water for 30-60 minutes
• 1/4 cup soak water
• 2 1/4 teaspoons pumpkin pie spice
• 1/2 teaspoon pure vanilla extract
• 1/4 cup melted coconut oil

Method: 

1. Blend all but the coconut oil until completely smooth in a high speed blender.
2. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours.

 Ingredients:

 For the cinnamon chocolate drizzle:

• 2 tablespoons maple syrup
• 1 tablespoons raw cashew butter
• 1 tablespoon + 1 teaspoon cacao powder
• 1/4 – 1/2 teaspoon cinnamon
• 1 tablespoon melted coconut oil

Method: 

1. Whisk all ingredients together in a small jar.
2. Drizzle over the chilled brownies.
3. Enjoy!