Preheat the oven to 375 F and grease a 6" cast iron skillet (like this ) or a 6" baking pan with coconut oil.

Sift the tigernut flour, tapioca starch, cocoa powder, and baking soda together.

Fold in the pumpkin puree, maple syrup, and coconut oil. Set aside.

Prepare the gelatin egg by pouring the water in a small saucepan and sprinkling the gelatin over. Allow it to sit and harden. Transfer to the stove and heat on low for 1-2 minutes or until the mixture is liquid. Remove from the heat and vigorously whisk until frothy. Add to the batter immediately and stir to combine. The brownie batter will be thick.

Fold the chocolate chips into the brownie batter until well incorporated.

Spoon the batter into the greased skillet and flatten with a rubber spatula until even.

Bake for 12-14 minutes or until baked through. Top with optional toppings, or serve by itself. Remember to be careful with the hot skillet!