Paleo Pumpkin Sweet Potato Brownies

HAPPY HALLOWEEN, ghoulish friends!

From September till December is my absolute favorite time of year. Check out my line up:

September: My birthday!

October: Halloween (you better believe I’m playing a classic kid’s Halloween movie every night of October)

November: Thanksgiving (give me alllllll the pie)

December: Christmas (cue cookie baking, caroling, Christmas tree hunting, all of the classic holiday movie watching, and cheer)

Not a bad way to end the year, right? As you probably could tell, I’m very much about the seasonal recipes. Pumpkins, apples, pears, sweet potatoes, squash, anything to get me into that holiday spirit.

Of course, I couldn’t just go without posting a recipe on Halloween! And if you know me at all, you know that there are a few things I love very dearly in life: sweet potatoes, chocolate, and coconut. Well, I might have just done something genius. It has to be my favorite fall recipe yet. Paleo Pumpkin Sweet Potato Brownies.

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Yeah, I know. They’re gooey, pumpkiny, chocolatey, spicey, and oh so cozy. Here’s all you need:

Baked sweet potatoes (skin removed)

Pumpkin Purée (not pumpkin pie filling)

Cacao Powder

Grass-fed ghee/coconut oil 

Coconut flour

Pumpkin Pie Spice or Cinnamon (I like Primal Palate’s blend-not sponsored, I just love them!).

Coconut Butter

Cage-free Organic Eggs

That’s it! No added sweetener (trust me, coconut butter and sweet potato are sweet enough so you can get the full flavor profile without being blinded by sweet overload!).

I first started with the brownie layer, and then moved on to the pumpkin layer, but feel free to switch them around or make a swirl! I highly recommend drizzling with a little extra Eating Evolved Midnight Dark Chocolate because you can never have too much 😉

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Check out the recipe below, and tell me: what are you being for Halloween?

Paleo Pumpkin Sweet Potato Brownies

Serves 9-12

Ingredients:

Brownie Layer:

  • 1 baked sweet potato, skin removed
  • 2 cage-free organic eggs
  • 1/4 cup coconut flour
  • 1 tbsp grass fed ghee, melted
  • 1/3 cup coconut butter, melted
  • 2 tsp Primal Palate Pumpkin Pie Spice Blend
  • ½ cup raw cacao powder

Pumpkin Layer:

  • 2 cups pumpkin puree
  • 2 cage-free organic eggs
  • 1/4 cup coconut flour
  • 1/3 cup coconut butter, melted
  • 2 tsp Primal Palate Pumpkin Pie Spice Blend

Directions:

Brownie Layer:

  1. Preheat oven to 400F.
  2. Grease a 9×9 baking pan with 1 tbsp of melted ghee. Any leftover ghee pour into the mixing bowl.
  3. Mash 1 cooked sweet potato in the mixing bowl with the leftover ghee.
  4. Mix the eggs and coconut butter until well combined.
  5. Add coconut flour, cacao powder, and spice blend and stir to combine.
  6. Pour into the 9×9 baking pan and set aside.

Pumpkin Layer:

  1. In a medium-mixing bowl, combine pumpkin puree with eggs and coconut butter.
  2. Once well combined, mix in coconut flour and spice blend.
  3. Pour pumpkin layer over the brownie layer in the 9×9 baking pan.
  4. Place pan in the oven and bake for 45 minutes, or until the toothpick comes out clean.
  5. Let cool for 15 minutes before slicing.
  6. Toppings: Drizzle with chocolate, sprinkle with cacao nibs, or smear some nut butter on top! Enjoy!

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