PUMPKIN PECAN BROWNIES

PUMPKIN PECAN BROWNIES

By nummyformytummy.com

75g/1/2 c pecans

75g/1/2 c walnuts

200g/1 c packed dates, pitted

3 tbsp unsweetened cocoa powder

2 tbsp pumpkin pie spice*

1 Tbsp cinnamon

1/4 tsp fine sea salt

Frosting:

110g/1/2 c coconut butter**

52g/1/4 c coconut oil, soft but not melted

165g/3/4 c pumpkin puree

2 tsp pumpkin pie spice*

1 tbsp raw honey

75g/1/4 c pecans, chopped (for topping)

Pecans, walnuts, cocoa powder, pumpkin pie spice, cinnamon and salt in at food processor and pulse until the nuts are finely chopped.   Add in the packed dates and continue to pulse until it blends together into a nutty paste.  Remove the blade from the processor and using your hand, make sure all ingredients are mixed together.   Line an 8×8 baking pan with parchment paper.   Spread the mixture evenly, firmly press until flat and refrigerate.

Make frosting-  In a medium glass mixing bowl, combine the coconut butter, pumpkin puree and softened coconut oil and thoroughly mix together.  Add the pumpkin pie spice and honey to the puree and continue to mix until everything is blended together.   Remove brownie pan from refrigerator and spread frosting evenly over the brownies, using a spatula to spread nice and smooth.   Sprinkle the entire surface of frosting with the chopped pecans and gently press into the frosting.   Refrigerate for at least 10 minutes to allow the frosting to harden slightly.