Naïby presents
“
01 ½ cup puree pumpkin
02 ½ cup coconut yogurt
03 2 tablespoons cornstarch
04 2 tablespoons coconut palm sugar
05 2 teaspoons pumpkin pie spice
01 2 tablespoons ground flax + 6 tablespoons water
02 1 ½ cup coconut palm sugar + ½ cup vegan butter
03 ⅓ cup pumpkin puree + ½ cup applesauce
04 1 ½ cup whole-wheat flour + 1 cup cacao powder
05 1 teaspoon baking powder + ¼ teaspoon salt
06 2 teaspoons vanilla extract + 1 teaspoon coffee extract
01
Mix all the ingredients for the pumpkin swirl and set aside.
02
Combine the pumpkin purée, applesauce, vanilla extract and coffee extract and blend.
03
Sift the flour, cacao powder, baking powder and salt over the mixing bowl and blend.
04
In a greased 9 x 13 inch baking pan, place the brownie batter and make pockets in it to house the pumpkin cream.
05
Fill the wholes with the pumpkin cream and make swirls with chop sticks.
no-bake brownies
no-bake avocado chocolate mousse