Pumpkin Tahini Brownies (Paleo, Keto, GF)

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These pumpkin tahini brownies come out super “fudgy” and totally satisfy my chocolate craving! Bonus is they are mostly made out of pumpkin and are grain and dairy free and paleo! Depending on the type of chocolate and sweetener you use, you can make these more or less sweet. They are also loaded with natural heart healthy monounsaturated fats and protein from the tahini!

Further Food Nutritionist Commentary:

Talk about decadent, these pumpkin tahini brownies are rich, delicious and will get you into the fall spirit with the pumpkin flavor! These brownies are a great dessert option for those following a Keto or Paleo diet as they have 27g of fat to satiate you, only 9g of net carbs and 16g of protein - with all of these nutrients they will be practically as filling as a meal itself! The collagen peptides give a huge protein boost and thanks to the pumpkin you get 70% of your daily vitamin A needs per brownie, enjoy!

By Liz Lederman

Pumpkin Tahini Brownies (Paleo, Keto, GF)

  • Prep Time:10 minutes
  • Cook Time:20 minutes
  • Servings: 8

Ingredients

1 cup organic pumpkin purée {not pumpkin pie filling}
1/2 cup tahini {or another drippy nut or seed butter}
2 eggs
1/4 cup coconut flour
1/4 cup sweetener of choice {maple syrup or honey or even unsweetened apple sauce to reduce sugar}
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon pumpkin pie spice
2 scoops Further Food Collagen Peptides
1 pinch of sea salt
1 tablespoon coconut oil or ghee {melted}
1 bar of dark or baking chocolate or 1/2 cup chocolate chips
3 tablespoons cacao powder
Optional toppings: nuts, cacao nibs, chocolate chips, granola

Instructions

  1. Preheat oven to 350 F.
  2. Mix pumpkin puree, tahini, eggs, coconut flour, sweetener, baking soda, baking powder, pumpkin pie spice, and collagen peptides in stand mixer or big bowl.
  3. Then in a small pan heat coconut oil/ghee on low heat to melt and add chocolate bar/chips and cacao powder and stir with a spatula until melted fully.
  4. Fold melted chocolate/cacao mixture into batter.
  5. Pour batter into a parchment lined 8×8 baking dish and sprinkle optional toppings on top.
  6. Bake 20-25 minutes until toothpick comes out clean.
Preheat oven to 350 F. Mix pumpkin puree, tahini, eggs, coconut flour, sweetener, baking soda, baking powder, pumpkin pie spice, and collagen peptides in stand mixer or big bowl. Then in a small pan heat coconut oil/ghee on low heat to melt and add chocolate bar/chips and cacao powder and stir with a spatula until melted fully. Fold melted chocolate/cacao mixture into batter. Pour batter into a parchment lined 8×8 baking dish and sprinkle optional toppings on top. Bake 20-25 minutes until toothpick comes out clean.

Nutrition Information

Per Serving: Calories: 362; Total Fat: 27 g; Saturated Fat: 6 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 41 mg; Sodium: 81 mg; Potassium: 151 mg; Carbohydrate: 15 g; Fiber: 6 g; Sugar: 7 g; Protein: 16 g

Nutrition Bonus:

Vitamin C: 3%; Vitamin A: 71%; Iron: 17%; Calcium: 7%

Give Any dessert a Protein Boost with Our Collagen Peptides!

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