|Gluten Free & Paleo Friendly Halloween Treat!|
4 large eggs, preferably omega-3 enriched
1c agave nectar
1c honey (local honey will help alleviate allergies)
1c almond meal/flour
1/2c coconut flour
1tsp fine sea salt
1/2tsp baking soda
1tbs vanilla extract
5oz dark or bittersweet chocolate chips
1/2c unsweetened applesauce
1/2c cocoa powder (the higher quality the better)
1/2c + 2tbs pureed pumpkin
1/4c almond butter
1tsp pumpkin pie spice
|Done and out of the oven|
2. In a separate but large glass bowl, melt chocolate in the microwave at 1 minute intervals. Take 1/2 of your previous mixture and pour it in with the chocolate. Beat well. Add in applesauce and cocoa powder and mix until fully incorporated. This is your brownie layer.
3. In your original bowl (with 1/2 of the original mix) add pumpkin, almond butter, cinnamon and pumpkin pie spice. Mix well. This is your pumpkin brownie layer.
|Inverted brownie, ready to serve|
5. Let your brownie cool slightly, then using a foil lined cutting board over the top of the pan, invert your pan to reveal your dessert.
6. Cut your brownie into pie-like slices and serve warm. Refrigerate leftovers.
|Beautiful colorful layers of pumpkin and chocolate: dig in!|