- 1/2 cup coconut flour
- 1/4 cup tapioca starch
- 1/4 cup carob powder
- 1/2 cup pumpkin puree
- 1/3 cup coconut oil, softened (+ extra to grease the pan)
- 3 tbsp + 1 tsp honey
- 1/4 tsp baking soda
- 1 tbsp gelatin and 1/4 cup of water for the gelatin egg
- Berries to top the brownies
- FOR THE FROSTING
- 2 tbsp coconut oil (softened by not melted)
- 1 tbsp carob powder
- 1/2 tsp honey
- Preheat the oven to 350 F.
- Combine the coconut flour, tapioca starch, carob, and baking soda.
- Mix in the pumpkin puree, honey and coconut oil and stir until thoroughly combined
- For the gelatin egg, pour the gelatin over 1/4 cup of water and allow to bloom for 1-2 minutes.
- Turn the heat on low and allow the gelatin to quickly melt. Once the gelatin appears to have dissolved, whisk vigorously until the “egg” is frothy.
- Add the gelatin egg to the mixture immediately and stir
- Grease a baking dish (or these silicone heart molds) with coconut oil and spoon into the dish.
- Bake for 25-25 minutes.
- Remove from oven and allow to cool completely before removing.
- Prepare the frosting (optional) by adding the ingredients to a bowl and mixing vigorously. Heat for just a few seconds to soften if needed, but don’t allow it to melt.
- Pour the frosting mixture into a piping bag or just a plastic bag with the tip cut off and drizzle over the brownies.
- Top with berries and serve.