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Pumpkin Tahini Brownies

Preheat oven to 350. Mix all ingredients through sea salt in stand mixer or big bowl. Then in a small pan heat coconut oil/ghee on low heat to melt and add chocolate bar/chips and cacao powder and stir with a spatula until melted fully. Fold melted chocolate/cacao mixture into batter. Pour batter into a parchment lined 8x8 baking dish and sprinkle optional toppings on top. Bake 350 20-25 min until. . .

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Servings: 8

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

1/4 cup coconut flour

1 cup organic pumpkin purée {not pumpkin pie filling}

1/2 cup tahini {or another drippy nut or seed butter}

2 eggs

1/4 cup sweetener of choice {maple syrup or honey or even unsweetened apple sauce to reduce sugar}

1/2 tsp each baking soda

1/2 tsp baking powder

1 tsp pumpkin pie spice

1 pinch of sea salt

1 tbsp coconut oil or ghee {melted}

1 bar of dark or baking chocolate or 1/2 cup chocolate chips {bar should be about seventy to ninety grams}

3 tbsp cacao powder

optional toppings: nuts, cacao nibs, chocolate chips, granola

Preparation

1Preheat oven to 350.

2Mix all ingredients through sea salt in stand mixer or big bowl.

3Then in a small pan heat coconut oil/ghee on low heat to melt and add chocolate bar/chips and cacao powder and stir with a spatula until melted fully.

4Fold melted chocolate/cacao mixture into batter.

5Pour batter into a parchment lined 8x8 baking dish and sprinkle optional toppings on top.

6Bake 350 20-25 min until toothpick comes out clean.

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