Fall is finally here and we can smell pumpkin flavor in the air. As pumpkin floods into every coffee shop and bakery, we can’t help but wonder why there aren’t any healthy alternatives among the pumpkin pies and sugary pumpkin lattes. Lucky for us, Heather Pace at Sweetly Raw has come up with a Raw Vegan Pumpkin Pie Brownie recipe that is to die for. Heather is a professional chef and a master when it comes to raw and vegan desserts. Her recipes, while completely decadent, come without that guilty feeling of scarfing down a piece of pie. For more amazing raw and vegan recipes like this one, check out Heather’s other recipes at sweetlyraw.com.

Raw Pumpkin Pie Brownies

By Heather Pace

Makes 16


Grind the almonds and coconut in a food processor into crumbs. Add the raining ingredients and process until they’re all ground down and the mixture forms a dough. Press into an 8×8″ pan. Set aside.

Pumpkin Pie Frosting
  • 1 1/2 cups packed, diced sweet potato (peeled)
  • 1/2 cup dates, soaked in 1/2 cup warm water for 30-60 mins
  • 1/4 cup soak water
  • 2 1/4 teaspoons pumpkin pie spice
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup melted coconut oil
Blend all but the coconut oil until completely smooth in a high speed blender. Add the oil and blend again. Spread over the brownies. Chill in the fridge for 6-8 hours.
Cinnamon Chocolate Drizzle
Whisk all ingredients together in a small jar. Drizzle over the chilled brownies.

To check out more delightful, raw dessert recipes head to sweetlyraw.com

For more of our favorite yummy recipes check out our Food & Drink section

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