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Happy Holidays Soft Pumpkin Brownies - ENG

Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings 12 pieces


  • 250 grams pumpkin
  • 50 grams coconut oil melted
  • 25 ml liquid natural plant-based sweetener
  • 100 grams soaked dried figs ready to eat
  • 100 grams 100% pure peanut butter
  • 35 grams raw cocoa powder


  • 125 grams coconut cream from full fat canned coconut milk
  • 25 grams coconut oil melted
  • 5-8 grams raw cocoa powder
  • liquid pure stevia drops to taste


  1. Cut a piece of pumpkin (weight: 250g) and remove the peel with a vegetable peeler.
  2. Cut into slices and scoop the seeds with a spoon.
  3. Boil water.
  4. Add the pumpkin to the water boil for approx. 14-17minuten until al dente.
  5. Water to drain and allow the pumpkin to cool.
  6. Preheat the oven to 180 degrees hot air.
  7. Cut the figs into strips.
  8. The pumpkin with the finely sliced figs, melted coconut oil, peanut butter, cocoa powder and sweetener in a blender mix smooth.
  9. Spread the mixture on a baking paper lined cake tin (25x10) and place 30-35 minutes in preheated oven.
  10. Allow to cool.

Make the frosting:

  1. Scoop coconut cream from a can of full fat coconut milk and mix in the blender with coconut oil, cocoa powder and a few drops of pure liquid stevia to taste.
  2. Spread over cooled cake and leave covered at least 1.5 hours in the fridge.
  3. Remove the cake carefully from the cake tin. The cake is quite soft. Use a broad knife.
  4. Cut the cake into squares and garnish with finely ground pure coconut grater, a few cocoa nibs and fruit of your choice.

Recipe Notes

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