Today is the day to confess I am a sugar addict. Sure, I gave up refined sugar years ago (with great hardship, I might add). But since then I have thanked the heavens daily for honey and maple syrup. And, truth be told, I do consume them almost daily, which is not ideal.
Yes, it’s true — outside of the Whole Life Challenge, I am a sugar fiend.
I used to get down on myself for my sweet tooth and carb addiction, but not anymore. This year during a retreat, I realized that sugar is simply the last piece of my addiction puzzle. For the last fifteen-plus years, one by one, I have taken ownership of my addictions and overcome them.
Of my addictions, I believe sugar has been the hardest for me to beat. It’s been harder to quit than cigarettes and alcohol!
But now I am committed to overcoming sugar, too. And, as such, I have become consumed with creating enjoyable sugar-free treats like these paleo brownies. I am particularly excited for this recipe because it is easy (you can make it in one bowl) and includes everybody’s-favorite pumpkin for your sweetness.
This paleo brownies recipe has zero added sugar. But for those who say, “Bring on the sweet,” don’t worry — I’ve got you covered with the “optional” ingredients (but, seriously, the extra sweetness isn’t necessary). Either way, you can’t go wrong with the taste of this treat (especially if you are in search of the perfect dessert for the holiday table or a special occasion).
Note: As with any dessert, this recipe should not be eaten with abandon, but reserved for special occasions. Yes, it is WLC compliant, but that doesn’t change the fact that it is a dessert.
I have become consumed with creating enjoyable sugar-free treats like these paleo brownies. I am particularly excited for this recipe because it is easy (you can make it in one bowl) and includes everybody’s-favorite pumpkin for your sweetness.
- 1 cup organic pumpkin puree
- 1/2 cup chia seeds
- 1/2 cup raw almond butter
- 1/3 cup cacao powder
- Optional: You can also mix in a 1/2 cup of your favorite nuts
- 1/3 cup cacao powder
- 1/2 cup coconut oil
- Optional: 2 tablespoons honey
- 1 15 oz can full-fat organic coconut milk refrigerate overnight
- Optional: 1/3 cup honey
- Pint organic strawberries or other fresh fruit
- Chopped nuts unsweetened shredded coconut, or whatever else your heart desires
Preheat oven to 350 degrees Fahrenheit.
Grab a square brownie pan and grease with coconut oil or ghee.
Mix pumpkin, chia seeds, almond butter, cacao powder, and optional nuts together in a bowl until well blended. Try your best to remove any lumps.
Spread mixture in pan and place in oven.
Cook for 10-15 minutes until done
Heat coconut oil on stove over low heat
Mix with cacao powder.
Remove from heat and put aside.
After the brownies are cut and cooled, pick up each one and dip the top into your ganache mixture.
Place the frosted brownies on wax paper. You can refrigerate if desired.
Open the chilled can of coconut milk and take out the harder coconut solids, leaving behind the coconut water.
Using a blender, mix the coconut solids well until whipped cream peaks start to form.
Refrigerate until ready to use.
Slice up your strawberries, and serve your ganache-topped brownie with whipped cream and strawberries for the win.
Sprinkle nuts or unsweetened shredded coconut on top if your heart so desires.
The ingredients in this recipe are compliant on Kickstart if you add the honey. If you do not add honey, then the ingredients are compliant on Lifestyle and Performance. That said, this recipe is only recommended as an occasional treat and should not be considered an everyday "compliant" food.
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