I stopped eating all added sugars 4 months ago. In a recent Sunday Soul Chat, I talked about WHY and gave some tips to help you #sugardetox along with me. I have to say, life has changed. My skin has improved so much. My anxious feelings have drastically decreased. And I have more energy.
The #nosugar lifestyle has been challenging though. And sometimes I still have a craving for dessert. So, since the #PSL season is in full force, I decided to experiment with some pumpkin this week.
I ended up with a fudgey (no added sugar!!!) brownie that is a delicious treat, without the guilt (or anxiety).
Let me know how it turns out for you! Tag @autoimmunetribe on social media.
-2 cups organic pumpkin puree (like this one)
-1 cup of your choice of nut or seed butter! (I used almond, but you could use peanut butter or sunflower seed to make these #NUTFREE)
-1/2 cup cacao powder OR 1/2 cup carob powder (cacao has 0g sugar, but has caffeine, whereas Carob has 3g sugar per 1T and NO caffeine)
-3/4 T monk fruit sweetener (this gives just a little sweetness, if you want more, you can add more to your taste) [monk fruit is a natural sugar free alternative]
-2 scoops Further Food collagen (use code: autoimmunetribe10 for 10% off!)
Optional: add cinnamon or pumpkin pie spice for more of a fall flavor twist!
1. Preheat oven to 350 degrees. Prepare a small pan (8×8). I lined my pan with parchment paper to ensure no sticking, but you could also grease your pan with ghee or coconut oil.
2. Add all ingredients to a blender. Blend until batter is thick and smooth!
3. Pour batter into pan and spread evenly.
4. Bake for 20-30 minutes or until a toothpick comes out (mostly) clean.
They will be FUDGEY. Let them cool before eating and store in the refrigerator so they last longer!