Mocha Pumpkin Pudding Brownies

I have to admit, I crave pudding cake sometimes for that lava like texture. I will not succumb to common recipes though. I believe that even our treats can help us achieve and keep the healthy body we were born with.  I will not go on and on about it, but see here: It is loaded with antioxidants and important fats, just don’t eat it all yourself; Share.

1 cup ground almonds

¼ teaspoon nutmeg

¼ teaspoon cardamom

½ teaspoon cinnamon

¼ cup cocoa powder

½ teaspoon baking powder

½ teaspoon sea salt

2 tablespoons milled flax

¼ cup water

3/4 cup strong brewed organic coffee

3 tablespoons maple syrup

1 tablespoon prune puree

1 cup canned pumpkin

4 ounces dark chocolate, chopped

¼ cup extra virgin coconut oil


Preheat oven to 350° F.

Coat a 13 x 9-inch baking pan with nonstick spray.

Stir together the almonds, spices, cocoa, baking powder, and salt..

Put the milled flax and the water into the cup of a bullet blender or blender and pulverize. Let sit for a minute–mixture will get thick, blend again.

Put pumpkin, chocolate, and oil into a small saucepan over low heat. When chocolate is melted, stir in the flax mixture, and maple syrup. Fold in the dry ingredients. Stir in ½ cup of the coffee. Spread batter into pan; pour remaining coffee over the top.

Bake for 22-25 minutes. Brownies will be bubbling like pudding cake. Cool briefly. Spoon brownies into serving dishes while warm. Top with homemade ice cream or alternative natural whipped topping and cacoa nibs, if desired.




About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a past trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us.
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2 Responses to Mocha Pumpkin Pudding Brownies

  1. Jason says:

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