Get Grounded Brownies

My brownies are crafted from the wholesome goodness of squash, sweet potato, or pumpkin, offering a delectable means to connect with the essence of the fall season. These brownies beautifully combine the grounding qualities of chocolate and squash, creating a harmonious blend. Additionally, the inclusion of Ashwagandha, an Ayurvedic herb renowned for its support of the nervous system, elevates their holistic appeal. Enjoy these brownies as a delightful treat paired with a cup of chai tea on a crisp autumn evening, embracing the flavors and comforts of fall.

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Ingredients

1 1/4 to 1/3 Baked Organic Pumpkin (or 3 sweet potatoes or 1 full squash)

1 Egg

5-7 Pitted Dates

1/3 Cup Almond Butter

1/4 Cup Chocolate Hazelnut Butter

1/3 Cup Coconut Oil or MCT Oil

1/3 Cup Organic Cacao Powder

1/4 to 1/3 cup Cassava Flour

1 Tsp Cinnamon

1 Tsp Pumpkin Pie Spice

1 Tsp Salt

1 Tsp Baking Powder

1 Tsp Vanilla

1 Tsp +/- Ashwaghanda Powder

Optional:

Enjoy Life Chocolate Chips

5-7 Cocomels or Vegan Caramels

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Preparation

Start by blending all the ingredients, excluding the chocolate chips and caramels, using a food processor or mixer.

Once blended, transfer the mixture into an 8x8 size pan. Sprinkle the top with chocolate chips.

*Option to melt caramels and drizzle them across the batter. Use a knife to gently swirl the chocolate chips and melted caramel into the batter for a marbled effect.

Bake at 350 degrees Fahrenheit for approximately 35-40 minutes.

You will love these fall brownies!

Read Squash: A Perfect Fall Ingredient to learn more about the ayurvedic qualities of squash.