Recipe: Paleo Pumpkin Brownies

by JJ Virgin on November 11, 2017

This brownie recipe is the answer to every baked good and chocolate craving you’ve ever had…

For starters, these chocolatey treats are completely Paleo and super simple! They bake up rich and fudgy, and they freeze beautifully.

Most importantly, these brownies don’t sabotage your diet or your health. They’re full of healthy omega-3 fats, fiber, and vitamins from pumpkin and almond butter. The cacao powder also has some great health benefits! (Find out more in this blog.)

And with only 2 grams of sugar per brownie and none of the 7-high-FI foods, you can indulge without any guilt or worry!

A few tips: if you don’t have salted almond butter, throw in a pinch of sea salt. (it brings out the flavor of the cacao powder.) This recipe works best with drippy almond butter, so if yours is dry, add an extra 2 teaspoons of almond or walnut oil.

Finally, if you’re feeling extra decadent, try melting some dark chocolate over the top of your hot brownies when they come out of the oven to spread into a quick “icing.” You can also cut half a brownie into chunks and sprinkle it over a scoop of Coconut Ice Cream.

Now THAT’S a delicious dessert you can feel good about…

4-Ingredient Paleo Pumpkin Brownies


November 11, 2017

These are the healthy Paleo brownies of your dreams! They are so tender and chocolatey, it’s hard to believe they’re also gluten- and dairy-free.

  • Prep: 5 mins
  • Cook: 40 mins
  • Yields: 8 Servings


1 1/4 cup canned pumpkin puree (NOT pumpkin pie filling)

1/2 cup unsweetened salted almond butter (if not salted, add a pinch of sea salt to recipe)

2 scoops JJ Virgin Chocolate Paleo Inspired All-In-One Shake

2 tsp vanilla extract

1/4 cup cup whipped aquafaba (liquid from the chickpeas in a can)

5 tbsp raw cacao powder

1 tbsp Lakanto Monkfruit Classic Sugar

Coconut oil or avocado oil for the pan


1Preheat oven to 350F.

2Generously oil an 8”x8” square pan with coconut oil or avocado oil.

3Beat together the ingredients in a mixing bowl using an electric mixer.

4Transfer batter to greased loaf pan and smooth into even layer.

5Bake at 350F for 35-40 minutes, until a wooden skewer inserted in the center comes out mostly clean.

6Cool in the pan completely before cutting into 8 brownies. (You can put the pan in the refrigerator to speed that process up.)

7Store leftover brownies in airtight container in refrigerator for up to 5 days. Brownies also freeze beautifully for up to 6 weeks!

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Nutrition Facts

Serving Size1 piece
Total Fat9.3g
Saturated Fat1.3g
Polyunsaturated Fat2g
Monounsaturated Fat5g
Trans Fat0g
Total Carbohydrates9.4g
Dietary Fiber3.7g|

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