Paleo Pumpkin Brownies
Serves: 16
  • For the brownie base
  • ½ cup melted ghee or coconut oil (get a free jar of ghee from Thrive here)
  • ¾ cup honey or maple syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ¼ teaspoon sea salt
  • ⅔ cup cacao or unsweetened cocoa powder, available here
  • 3 tablespoons tapioca flour or arrowroot flour, available here
  • ½ cup tiger nut flour, available here
  • For the pumpkin swirl
  • ½ cup pumpkin puree
  • 3 tablespoons maple syrup
  • 2 tablespoons tahini, available here
  • ½ teaspoon vanilla
  • ¼ teaspoon apple cider vinegar
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • Pinch of allspice
  • Pinch of cloves
  • Pinch of nutmeg
  • Pinch of salt
  • 1 large egg
  1. Preheat the oven to 350 and line an 8x8-inch or similar pan (the one pictured is 10.5x7) with parchment paper.
  2. To make the brownie batter, beat the eggs, ghee, and vanilla with a whisk in a large bowl. Whisk in the eggs one at a time, and then add the remaining ingredients, whisking after each addition. Transfer the batter to the prepared pan and smooth the top with a spatula.
  3. To make the pumpkin tahini swirl, mix all ingredients with a fork in a small bowl until smooth.
  4. Spoon the pumpkin mixture onto the brownie batter in three evenly spaced rows, then use a butter knife to create swirls (drag the knife across the batter perpendicular to the stripes).
  5. Bake for 35-40 minutes, or just until the top of the brownies is dry to the touch. Cool completely before slicing and serving.
  6. Store leftover brownies in the refrigerator for up to five days. They’re delicious chilled or at room temperature.
Recipe by Empowered Sustenance at