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Vegan Spiced Pumpkin Brownies

  • Total: 60 mins
  • Serves: 12-16


300g pumpkin

200g Cocobella Vanilla Coconut Yoghurt

100g peanut butter

1tsp apple cider vinegar

110g brown rice flour

50g cacao powder

40g chocolate protein powder

50g granulated sweetener

1tsp ground cinnamon

1tsp ground ginger

¼ tsp ground nutmeg

1tsp baking powder

½ tsp bicarb soda




1.Preheat oven to 170 degrees Celsius and grease or line a square baking tin with baking paper.

2.Chop the pumpkin into small cubes, and steam until soft.Once finished, drain the water and mash completely.

3.In a large bowl combine the mashed pumpkin, coconut yoghurt, peanut butter and apple cider vinegar and set aside.

4.In a separate bowl mix together the remaining ingredients, ensuring there are no lumps.

5.Add the bowl of dry ingredients to the large bowl with wet ingredients, and fold together until just combined, being careful not to over mix!

6.Pour the mixture into the prepared tin and spread out evenly.

7.Bake in the oven for 40 mins or until completely cooked through.

8.Allow to cool before cutting into 12-16 pieces. Store in the fridge for up to 5 days. Serve warm or cold with your favourite toppings such as extra dollops of Cocobella Vanilla Coconut Yoghurt!


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