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Fudgy Paleo Vegan Pumpkin Brownies


  • 4 chia eggs

    • To make chia eggs (gel), combine ¼ cup chia seeds with ⅔ cup (12 tbsps) water. Allow a gel to form. You can also replace this with 4 eggs.

  • 1 cup pumpkin puree

  • 1 cup mashed avocado

  • 2 cups cocoa powder

  • 6 tbsp coconut flour

  • ⅔ sticky sweetener of choice

  • 1 tbsp baking soda

  • 1 cup unsweetened coconut milk

  • ½ cub OPTIONAL chocolate chips

Yields: 14 servings


  1. Preheat the oven to 350 degrees. Line an 8 x 8 inch pan with parchment paper and set aside.

  2. Prepare your chia eggs. In a small mixing bowl, combine your chia seeds with ¾ cup water. Allow chia egg to set for 10-15 minutes until a gel is formed.

  3. In a large mixing bowl or high-speed blender, combine all your ingredients, except your coconut milk and chocolate chips, and blend/mix very well, until fully incorporated. Add ½ cup of the coconut milk and mix again. If the batter is too thick, add remaining coconut milk. If the batter is smooth and pourable, don’t add excess coconut milk.

  4. Pour your brownie batter in the lined pan. Stir through your chocolate chips (if using it), reserving a few to top over it.

  5. Bake brownies for 30-35 minutes, or until a toothpick comes out clean from the center.

  6. Allow brownies to cool completely in the pan, before slicing into bars.

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