On the idea of pudding cake, these pudding brownies are thinner, stackable, layerable, and oooey gooey. They are nutritionally superior to other desserts. For those who are vegan, vegetarian, or not, they satisfy.
Makes about 6-8 servings
1 cup ground almonds ¼ teaspoon nutmeg ¼ teaspoon cardamom 3/4 teaspoon cinnamon ¼ cup cocoa powder ½ teaspoon baking powder ½ teaspoon sea salt 2 tablespoons milled flax 1/4 cup water (or 1/3 cup pureed silken tofu--in place of water and flax) 3/4 cup strong brewed organic coffee ¼ cup maple syrup or agave nectar 1 cup canned pumpkin 4 ounces dark chocolate, chopped ¼ cup extra virgin coconut oil
Preheat oven to 350° F. Coat a 13 x 9-inch baking pan with cooking spray. (Alternatively use a 9x9 square pan for thicker pudding brownies; Increase baking time to 28-30 minutes.)
Stir together the almonds, spices, cocoa, baking powder, and salt. Put the milled flax and the water into the cup of a bullet blender or blender and pulverize. Let sit for a minute--mixture will get thick; blend again. Put pumpkin, chocolate, and oil into a small saucepan over low heat. When chocolate is melted, stir in the flax mixture, and the maple syrup. Fold in the dry ingredients then stir in 1/2 cup of the coffee. Spread into pan; pour remaining coffee over the top. Bake for 22-25 minutes. Cool slightly. Section the brownies into desired number of serving dishes while warm. Top with homemade ice cream or alternative natural whipped topping. Note: Cocoa nibs make a healthy crunchy topping (as pictured)