Pumpkin breakfast brownies

1 cup pumpkin puree (not pumpkin pie filling)

½ cup smooth almond butter or cashew butter (can sub for any nut/seed or soy nut butter)

2 T - ¼ cup cocoa powder (more = richer taste)

1 to 2 scoops of protein powder (see shop page for tested options)*

Frosting of choice (see link above for protein packed option, coconut cream ganache and coconut oil frosting)

Preheat the oven the 350 degrees and coat a 6 x 6 baking tray or small loaf pan with parchment paper/tin foil and grease lightly.

In a high speed blender or food processor (or even by hand), add all your ingredients and pulse until a thick batter is formed.

Pour the mixture into the greased pan and bake for 15 to 20 minutes, or until a toothpick comes out just clean from the center. Remove from the oven and allow to cool in the pan completely. For the best texture, refrigerate after it has cooled, as it firms up beautifully. Once cool and thick, top with optional frosting and cut into pieces.

Coconut chocolate frosting

2 cups chocolate chips

1 cup canned coconut milk

In a microwave safe bowl or stove top, on low heat, combine ingredients and heat until just combined- Whisk until a thick, glossy, frosting remains.

Keep refrigerated

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