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Ultra Fudgy Pumpkin Tahini Brownies

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I mean pumpkin, tahini, and chocolate? Sounds like the ultimate trio to me. It’s seasonal, nutty, and ultra chocolatey. Double the batch if you want to make two servings…kidding only a little.

Ultra fudgy, moist, and will simply melt in your mouth. With all the right ingredients these are entirely gluten-free, refined sugar-free, and of course plant-based. Embedded with chunks of dark chocolate, sweetened with coconut sugar, with a bit of tahini for the perfect nutty flavor in every bite.

I kind of don’t want to go on about this recipe, so we can get straight into how to make this, but let me just give you a run down on these bad boys.

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The Best Gluten-free Pumpkin Bread

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I know I know…it might seem like a far stretch to label this bread as the best, but I have good reasons for it. It’s moist, fluffy, perfectly sweet -not overally sweet, and is good for you (well better than the average dessert).

Sprinkle with a bit of pepitas and rolled oats and you got the perfect crunch in every bite. So good you might be tempted to eat more than 2…or 3 slices.

I published a pumpkin bread recipe last year and don’t get me wrong it’s really good, but I knew I could make it even better and healthier this time. Ditched the vegan butter and white flour and here we are with a new and improved and even better recipe.

Replaced the vegan butter with coconut oil. Although coconut oil does contain saturated fat it doesn’t contain palm oil (not environmentally friendly). Feel free to substitute the coconut oil for a creamy nut butter.

Also, replaced the white flour with a gluten-free alternative. A mix of all-purpose gluten free flour and almond. I always find that almond flour always adds a nice texture to the bread and has a yummy nutty flavor….

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