Fudgy Pumpkin Treats (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2/3 cup almond butter
02 -
1/4 teaspoon salt
03 -
1/3 cup cocoa powder
04 -
1 teaspoon pure vanilla extract
05 -
3 tablespoons chocolate protein powder
06 -
1 1/4 cups pumpkin puree
07 -
1/4 teaspoon pumpkin pie spice
08 -
1/4 cup sugar
# Instructions:
01 -
Turn your oven on to 325°F and get an 8-inch pan ready by lining it with parchment paper.
02 -
Heat the almond butter gently until it’s soft enough to stir easily.
03 -
Mix everything in a bowl until no lumps remain. Spread it into the parchment-lined pan, smoothing the top as much as you can.
04 -
Put the pan on the center rack and bake for about 20-25 minutes. Remove them at 20 minutes if you want a gooey texture. They’ll look underdone when you take them out.
05 -
Let the brownies sit out to cool off, then loosely cover with a paper towel. Pop them in the fridge overnight so they set without drying out. They’ll taste even better the next day.
06 -
Keep any leftovers in the fridge for a day or two, or freeze them for about a month. You can eat them frozen if you like.
# Notes:
01 -
As a nut-free option, you can swap almond butter for Sunbutter or pumpkin seed butter.
02 -
Try using unsweetened cocoa, or you can mix regular cocoa with Dutch-process cocoa.