Kabocha Squash Brownies

These brownies were inspired by two different root veggie-brownie recipes. The first one is The Purely Twins’ No Flour Chocolate Beet Brownie and the second is Deliciously Ella’s Sweet Potato Brownies. I’ve made the sweet potato brownies before and they are so moist and fudgy, you gotta try them. We decided to make our brownies with kabocha squash, a new favourite! It’s creamier and denser than butternut squash with a nutty, caramel-like taste. The perfect canvas for brownies! I roasted the squash in the oven with a bit of oil until soft at 400F for about 40 mins. It takes awhile to cut it all up and remove the skin, but trust me it’s worth it. You could also of course sub in any kind of squash or root veggie puree as well as any sort of flour for the hemp.

What you’ll need:

2/3 cup hemp protein powder

2/3 cup cocoa powder

1/2 cup almond flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp sea salt

Stevia (if you want it sweeter)

1 1/2 cup kabocha squash puree

10 medjool dates, soaked in hot water for about 30 minutes

1/3 cup water (or nut milk)

1 tsp vanilla extract

4 tbsp coconut oil, melted

6 tbsp coconut butter (coconut manna), melted

Mix the hemp, cocoa, almond flour, baking soda, baking powder and salt. Set aside. Combine the squash, dates, water, vanilla, coconut oil and coconut butter in a food processor. Blend until smooth. Transfer to a large bowl and gradually mix in the hemp mixture. You will have a pretty thick batter, that’s what you want! Spoon into a greased mini muffin tin (or a square pan) Bake at 350F for 20 minutes (25 minutes if you’re using a square pan. You MUST chill these in the fridge before cutting. Slice and enjoy!



Brownies in the morning light



2 thoughts on “Kabocha Squash Brownies

  1. superfitbabe says:

    This is GENIUS! I love kabocha–I love blending it up with some Stevia, sweet potatoes and cacao powder for the most delicious pudding!


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