“Mind-Blowing Healthy Vegan Pumpkin Spice Chocolate Brownies” – Video

“Mind-Blowing Healthy Vegan Pumpkin Spice Chocolate Brownies” – Video

Pumpkin spice chocolate brownies are a delectable treat that embodies the essence of fall. In this cooking video, the host, Jill, guides viewers through the process of creating these indulgent, plant-based desserts. The brownies consist of a rich, chocolatey base made from chickpeas, almond butter, dates, cocoa powder, baking soda, baking powder, and vanilla. Once the chocolate layer is spread into a lined brownie pan, a velvety pumpkin spice mixture is prepared using pumpkin puree, dates, cashews, pumpkin pie spice, vanilla extract, white wine vinegar, and arrowroot powder. This smooth and creamy pumpkin layer is then spread on top of the chocolate base.

As the brownies bake in the oven, the irresistible aromas of pumpkin and warm spices fill the kitchen. The end result is a delightful blend of gooey chocolate and fragrant pumpkin spice, creating a mouthwatering treat that’s perfect for the fall season. The brownies boast a creamy texture and a rich, decadent flavor, making them an ideal dessert for any autumn gathering or Halloween celebration. Whether enjoyed as a sweet snack or served as a dessert at a social gathering, these pumpkin spice chocolate brownies are sure to impress with their indulgent taste and wholesome ingredients. With this recipe, Jill proves that plant-based desserts can be both healthy and irresistibly delicious.

Watch the video by The Whole Food Plant Based Cooking Show

Let’s make some ooey gooey plant-based pumpkin spice chocolate brownies welcome back to the whole food plant-based cooking show where we make plant-based cooking easy I’m Jill and guess what time it is it is everything pumpkin spice season so instead of just making a pumpkin spice latte or a pumpkin spice

Cookie or something like that we are going to make these delicious layered pumpkin spice chocolate brownies and the marriage of that chocolate brownie and the Pumpkin mixture on the top it is actually Jeff’s favorite brownie right now so that says a lot cuz he’s picky with his chocolate stuff all

Right so we’re going to jump into the chocolate layer I’ve already got my oven preheated to 350° and if you want the all of the recipe ingredient list there’ll be a printable Link in the details below so the first thing we’ve got is a cup and a half

Of drained and rinsed chickpeas which is essentially one can and we have half a cup of almond butter but you could also use peanut butter they both work really well you just really need some kind of nut butter just to make it really nice and

Smooth and I have 3/4 of a cup of dlet dates that are already pitted 1 half2 cup of cocoa powder a four of a teaspoon of baking soda and A4 of a teaspoon of baking powder and a/ teaspoon of vanilla and I have some plant milk here

But we are going to leave that until after we get this pulsed and already pretty well mixed because that is going to help it bind together in the end so we’re just going to start by pulsing it and then I’ll just run it on low until until it all just starts kind of

Coming together all right and you can really see that coming together it’s all one big lump right now so I’m just going to spread it out just a little bit back into the food processor it’s a really good texture right now but it still needs just a

Little bit of liquid otherwise your the bottom part of that brownie it’s just going to be really dry but we can do that while the lid is on I’m just going to pour a little bit of it in there if your peanut butter or your almond butter

Happens to be really dry uh you’ll need more of it but I’m going to start with about 2 tablespoons and then we’ll see how it Goes okay let’s see here yes that is like the perfect consistency so it’s not a porable type of brownie as you see it’s really really thick so we just kind of need to be able to spread it with a knife really essentially all right so I have a

Brownie pan here that I’ve already got lined with a piece of parchment paper and if you’ve ever seen the show before you know how to put your parchment in there you just wad up that parchment paper crumple it up really good and then spread it out because it’s easier to

Mold down into your pan you could also just cut it and put it in there but I find that it’s just a quicker easier way to put that in the pan all right get all of this in there this part’s a little bit tedious because this mixture is so very very

Sticky so you can do this with a with a knife or even with a spoon or you can just do it with your fingers which I’ll probably do a little bit of a mixture of both just putting a little bit of water on your hands between so that it doesn’t

Stick to your hands too bad all right so we’ll see how it goes here yeah just initially kind of just get it in there cuz it’s just so thick think I am going to do that with my hands I’m going to get a little bit of

Water so I just put a little bit of water on my fingertips and then I just start to push it down and that that really I think works better even than the knife or the spoon okay there we go just like that yeah it’s not neat and tidy but it doesn’t

Matter because that pumpkin layer is going to go on the top of that and it’s going to cover all of that up so I’m going to move this stuff out of the way and get our ingredients for the pumpkin mixture okay so the pumpkin mixture this

Is the pumpkin spice mixture so this is a pumpkin pie pumpkin so the difference between those big monster Jackal lanton pumpkins and these I find that the flesh is a little bit creamier and a little bit uh deeper in color and a little less watery so I

Prefer to use these uh what I did I just tabed it scooped out the seeds and I baked it uh on a baking tray for about a half an hour on 400° you really just want to get it until it it’s soft and it pulls away from the skin really easily

Uh altern alternatively you can just use the canned pumpkin and a can so essentially it is one can’s Worth or 1 and 1/2 cups of pumpkin puree so we’re going to start with that we’re going to use our smaller blender so this is a cup and a

Half and then I have a half a cup of pitted dates a half a cup of cashews and if you don’t have cashews you could use almonds or even sunflower seeds would probably work I like to use cashews because it’s a little bit uh pler of a flavor the

Sunflower seeds are have kind of a strong flavor so I like to use the cashews better this is 1 teaspoon of pumpkin pie spice blend half teaspoon of vanilla extract and 1 tbspoon of white wine vinegar and we’re just going to mix this up until it’s really really creamy until

Those cashews and those dates are completely pulverized which might take a little bit of work back and forth scraping it down and taking it in and out of your blender and if you find that the mixture is just too thick you can always add just like a

Tablespoon of water at a time just to really get things moving this happens to be a bit of a drier pumpkin so I’m going to do that just going to put just a little bit of water in there just to get things moving better you you don’t want

To put too much water in there because because then it won’t set up correctly on the top in true Jill fashion I forgot one of the ingredients this is two tablespoons of Arrow root powder and I added another tablespoon of water just so that we can get that mixed in really

Well okay I think we have it now yes look at that smooth and creamy it’s really silky make sure we get all of this goodness out of there all right so now we’re going to bring over our pan then we’re just going to to put this right on the

Top M it smells so good if you’ve ever made a pumpkin pie that’s exactly what it smells like right now it’s making my mouth water so you just take that layer just smooth it out really nice on the top and the one difference I find too between the difference between using a

Pumpkin that you bake yourself or pumpkin puree from the can the pumpkin P puree in the can is a little bit more orange so you know say if you’re making these for Halloween which happens to be coming up which these are absolutely perfect for the canned pumpkin might

Work a little bit better because it’s going to give you more of that kind of bright orange color and this is going to look more like the pump the color of a pumpkin pie okay there we go now this is going to go into the oven on 350 for about about 35

Minutes while we’re waiting for that I’d like to share some background on our show the whole food plant-based cooking show is crowdfunded which means these free weekly recipe videos along with our entire catalog of free printable recipes on our website plantbasedcooking show.com and our plant-based cooking Made Easy cookbook series are all made

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At checkout to save 15% off of your order okay our brownies are out of the oven and I let them cool for about 15 minutes in the refrigerator that’s not necessary you could just cool it on the countertop if you want um it’s a little bit better if they’re not super

Hot when you put this next layer on there so we are putting a ganache layer or like a chocolate frosting layer on the top because if you can tell if you want to come in for a closer look they aren’t the prettiest of bar right now

You can eat them just like this and they’re fantastic or if you want to you know sprinkle a little cocoa powder or something on top that’s great but this will take it to another level so I have a a generous half cup of dates in here

And a half a cup of boiling hot water and I let them sit in there for about 15 minutes just to soften those dates up so that it’s easier to mix it still is a little bit of challenging you know to get it really creamy and silky like you

Want it but just have patience cuz it pays off in the end then I have a tablespoon of almond butter but the same you know you could use peanut butter or even tahini if you wanted you just need a a fat really to a whole food fat to

Get that really silky and then I have a/4 of a cup of cocoa powder and that’s it very simple ingredients but the taste is spectacular and then we’re just going to blend this until it’s really super silky and Smooth okay let’s see what we have here see if we’re there yet oh we’re so close I’m going to scrape down the sides and go maybe one more time because it looks like the dates are still not completely pulverized yet okay that is looking better so just

Going to get all of that off of the blades oops then we’re just going to put it all on the top m m M and just smooth it out just like you would just any other frosting all right I’m going to finish frosting this and then I’ll meet you at

The table for a taste here we go I can’t wait for you guys to try these because they are so good so rich here we are oh yeah look at that m m m oh my gosh that is so good you are going to love it come on back next week for another

Great recipe

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Video “Pumpkin Spice Chocolate Brownies 🤯 Healthy Vegan Desserts!” was uploaded on 10/02/2023 to Youtube Channel The Whole Food Plant Based Cooking Show