Double Chocolate Chip Pumpkin Trouble

05 Aug Double Chocolate Chip Pumpkin Trouble

You may be asking why I’m calling this recipe double chocolate chip pumpkin trouble.

One….it tastes delicious & you can get in trouble for eating the whole thing. 😉

Two….it could really be freakin’ anything. A really moist (sorry to the people that hate that word) brownie. Cake. Or even a bar once it cools down (it gets a tad bit firmer when it cools down). To be honest, I just really love the taste & I wanted to share it with you regardless of it not coming out dense enough to be a brownie. If you don’t know, my whole goal in the beginning of creating this recipe was to make a brownie. Oh well, it happens.

Plus, don’t judge me for beginning to create pumpkin delicious-ness in August. It’s considered fall….right?

Tag us @nuvitruwellness on Instagram and Facebook when you make these so we can see your yummy creation!

Ingredients

• 3/4 Cup Organic Pumpkin Puree
• 1/2 Avocado
• 1 Tsp Vanilla Extract
• 1/2 Cup Coconut Milk
• 2 Pasture-Raised Eggs
• 1/2 Tsp Baking Soda
• 1/2 Cup Raw Cacao
• 1/4 Cup Coconut Flour
• 1/2 Cup Coconut Sugar
• 1/2 Tsp Pumpkin Pie Spice
• Pinch of Salt
• Chocolate Chips (However many you want. Hey, I love chocolate. So I use a handful!)

Directions

1. Preheat oven to 350 degrees F.
2. Mix the pumpkin puree and avocado really well. No chunks should be left in it.
3. Add in the vanilla extract, eggs, and coconut milk. Mix well.
4. Finish adding in the rest of the ingredients until everything is mixed beautifully!
5. Grease an 8×8 pan with coconut oil and pour the completed mix into the pan.
6. Bake for 40-45 minutes (or until done. Use the toothpick trick!)
7. Let cool & ENJOY!