PALEO + VEGAN PUMPKIN TAHINI BROWNIES

paleo vegan pumpking tahini brownies

(Please note that this recipe for pumpkin tahini brownies is proudly sponsored by SoomFoods, but all opinions are true and honest!)

Two things I will NEVER get sick of – chocolate and pumpkin. Okay, make that three – and tahini. Seriously, these pumpkin tahini brownies incorporate ALL my favorites into one dessert and I just can’t get over it!

paleo vegan pumpking tahini brownies

These pumpkin tahini brownies are fudgy as can be and taste SO decadent, but are packed full of so many healthy goodies and are free of all refined sugar. They’re not only made with Soom’s tahini (which I’m in LOVE with), but also their brand new 100% pressed date silan! You can now get it on their website (and you can get 10% with code “blondegoneclean”!) or Amazon!

paleo vegan pumpking tahini brownies
paleo vegan pumpking tahini brownies

Let’s give a little run down of all the goodness packed into these dreamy squares:

  • Pumpkin: Besides it being a squash and squash obviously being my favorite food, it also is packed full of vitamin A, vitamin C and antioxidants to name a few.

  • Cacao: It’s true when they say chocolate is good for you! Cacao powder has 40 times the antioxidants that blueberries have and it’s a great source for iron, calcium magnesium. Plus it gives you a little energy boost. 

paleo vegan pumpking tahini brownies
paleo vegan pumpking tahini brownies
  • Cinnamon: Although only a small bit is in this recipe, it’s still an ingredient I want to highlight! Cinnamon lowers blood sugar, it’s full of antioxidants AND it has anti-inflammatory properties which ya’ll know I’m all about.

  • Tahini: This adds great healthy fats to the recipe, keeping blood sugar steadier and keeping you more satisfied. It’s also high in B vitamins, thiamine, magnesium, iron and more. It can help regulate cholesterol and blood pressure, balance hormones and promote healthy skin.

  • Silan: With less sugar than both maple syrup and honey, this 100% steamed and pressed date syrup is a great option for lower-sugar baking. Dates are full of potassium, iron, magnesium and many other minerals and vitamins!

paleo vegan pumpking tahini brownies
paleo vegan pumpking tahini brownies

If that doesn’t convince you to make these brownies right this second then I’ll just let the photos do the talking.  They seriously don’t taste like they could be this good for you but they ARE. How cool is that!?

paleo vegan pumpking tahini brownies

That’s what I love about recipe development the most – getting to experiment with new ingredients like silan and getting to show others that healthy eating is in no way bland, boring or gross. Try this recipe out on your friends and I promise you’ll have them hooked on healthy goodies!

Xo nat


Pumpkin Tahini Brownies (Paleo + Vegan + Refined Sugar Free)

Who doesn't love a fudgy, rich brownie!? This brownie is no exception! It's simply free of grains, gluten, dairy and refined sugar!

Ingredients

1 cup Soom tahini

2 Tbsp melted coconut oil

3 tsp pure vanilla extract

1 1/3 cup pure pumpking puree

1 Tbsp chia seeds

2 Tbsp water

1/3 cup Soom premium silan you can sub this for honey or maple syrup!

1/4 cup almond flour

2/3 cup cacao powder

2 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 bar dark chocolate

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease an 8X8 brownie pan with coconut oil.

  2. In a small bowl mix the chia seed and water and let sit until gelatinized.

  3. In a large bowl, place the tahini, melted coconut oil, vanilla extract, pumpkin puree and silan and stir until combined. Add in the chia seed "egg" once it has started to set.

  4. In a separate bowl place the almond flour, cacao powder, baking soda, cinnamon and salt.

  5. Slowly add the dry ingredients to wet ingredients and mix until fully combined.

  6. Cut up the chocolate bar and add chunks to the mixture and fold in.

  7. Pour the mixture into your prepared brownie pan and smooth until even. If you want you can drizzle more tahini on top before baking!

  8. Bake for 25 minutes, let cool and ENJOY! Store in an airtight container in the fridge for up to a week or store in the freezer. They're even delicious eaten straight out of the freezer!

Enjoy!