Can I use a different nut butter?

Yes! Cashew butter, sunflower seed butter, or tahini all work well as substitutes for almond butter. Each will give a slightly different flavor, but the texture will remain fudgy and delicious. For a nut-free version, sunflower seed butter is your best bet.

Is this recipe Whole30 compliant?

Yes! This sweet potato breakfast bowl is completely Whole30 compliant as long as you use compliant bacon (check labels for added sugar) and cook with ghee or a Whole30-approved oil like coconut or avocado oil.

My dates won't blend smoothly. What should I do?

If your dates are too dry or your blender isn't powerful enough, try soaking them in hot water for 10-15 minutes before draining and blending. You can also add 1-2 tablespoons of water to the food processor to help them blend more easily.

Are these brownies actually healthy?

These brownies are made with whole food ingredients and contain no refined sugar, making them a much healthier alternative to traditional brownies. They provide fiber, healthy fats, and antioxidants, though they're still a treat and should be enjoyed as part of a balanced diet.

Why are my brownies crumbly and not fudgy?

This usually happens if the brownies are overbaked or if the dates weren't blended smoothly enough. Make sure to remove them from the oven when the center is just barely set, and ensure your date paste is completely smooth before adding the other ingredients.

Vegan 4 Ingredient Pumpkin Brownies (Gluten-Free, Paleo)

Description

These vegan 4 ingredient pumpkin brownies are fudgy, rich, and only 90 calories per serving! Made with simple whole ingredients, they’re gluten-free, paleo, and naturally sweetened.

Ingredients

Units Scale

1 cup pumpkin puree (not pumpkin pie filling)
1 cup Medjool dates, pitted (about 12-14 dates)
1/2 cup cocoa powder, unsweetened
1/2 cup almond butter, natural unsweetened
1/3 cup dairy-free chocolate chips (optional, for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper.
Add pitted dates to a food processor and blend until they form a sticky paste, about 1-2 minutes.
Add pumpkin puree, cocoa powder, and almond butter to the food processor. Blend for 1-2 minutes until completely smooth.
Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips if desired.
Bake for 25-30 minutes until edges are set and center is just barely set.
Cool completely in pan for at least 1 hour, then lift out using parchment overhang and cut into 9 squares.

Notes

Make sure dates are soft and sticky. If dry, soak in warm water for 10 minutes first.
Don’t overbake – brownies should still be slightly soft in center when removed from oven.
Store in airtight container at room temperature for 3 days, refrigerate for 1 week, or freeze for 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1
Calories: 90
Sugar: 11 g
Sodium: 5 mg
Fat: 3 g
Carbohydrates: 16 g
Fiber: 3 g
Protein: 2 g