No Sweetener Pumpkin Cacao Brownie4

No Sweetener Pumpkin Cacao Brownie | YES! Sweetener Free Brownie!

Have you picked up the pattern yet?! We’re totally digging the whole sweetener free sweet treat thing. We’re calling them paleo UNsweet treats… cute right? You can read more about why we’re kicking all sweeteners (at the moment anyway) here. It has a lot to do with confusion and some to do with feeling pretty darn good! If you like the sound of this you’ll want to check out our sweetener free carrot cake and our no sweetener good fat cake (intrigued? You should be!).

No Sweetener Pumpkin Cacao Brownie2 

One of our friends requested that we make a sweetener free brownie… of course, we accepted the challenge and voila! Introducing our No Sweetener Pumpkin Cacao Brownie! Sounds weird right? Well it totally ‘aint! You know the whole sweet potato brownie/pancake obsession that happened last year… well, scrap that because pumpkin is the new black… well in this case, the new sweet potato! And it has been for a while here at Merrymaker HQ. It’s probably, definitely our all time favourite vegetable ever. So tasty, so versatile, so good for you!

No Sweetener Pumpkin Cacao Brownie

If you haven’t jumped on the pumpkin train then NOW is the time to grab your ticket! The perfect place to start is with a batch of our No Sweetener Pumpkin Cacao Brownies! Feed them to your family, feed them to your friends and definitely, absolutely feed these No Sweetener Pumpkin Cacao Brownies to YOURSELF!

Always merrymaking,

Emma + Carla

Ps. We drizzled our No Sweetener Pumpkin Cacao Brownies with our Sweetener Free Chocolate! Get the recipe!

No Sweetener Pumpkin Cacao Brownie3

Get merry app

no sweetener pumpkin cacao brownie
Serves 12
Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Stuff you need
  1. 1 cup of cooked purΓ©ed pumpkin
  2. 1/2 cup coconut cream
  3. 1/2 cup raw cacao powder
  4. 1/2 cup chopped walnuts
  5. 1/4 cup almond meal
  6. 1/4 cup softened butter
  7. 3 eggs
  8. 1 tsp. vanilla
  9. pinch of salt
Now what
  1. Preheat the oven to 180Β°C (350Β°F) and line a 20 x 20cm (8 x 8 inch) square cake tin with baking paper.
  2. In a food processor or blender whiz all the ingredients except the walnuts. The batter will be nice and smooth.
  3. Stir through the walnuts and pour in to the prepared slice tin.
  4. Shake the tin to even out the top and place in to the oven for 30 minutes.
  5. Take out of the oven and allow to sit for at least 10 minutes before slicing and enjoying!
Merrymaker tip
  1. Serve with our sweetener free chocolate to up the YUM FACTOR (link above!)
Another merry tip
  1. With all our sweetener free treats... if you like it sweet add a 1-2 tbs honey or maple syrup!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation

Comments 31

  1. Ahhh! Been waiting for this one! Totally making this on the weekend! These sweetener free treats are going down so well at the moment!

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  3. I just made a double batch, and WOW! They are so good! I was hoping they would last a while, but I’m not so sure now! Thank you both for this recipe! It’s incredible!

  4. Girls it looks amazing but is there any way I could make this without eggs? Maybe using chia ground up instead??

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    Hi Bob! We don’t do this… yet! Thinking of adding this functionality if enough readers are after it next year! πŸ™‚ Thanks for the feedback! We’ve taken note of it! πŸ™‚ e + c

  8. Hey girls, I’m hoping to make this on Sunday, what pumpkin did you use? I know other recipes using pumpkin can be pretty specific with a type


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  10. Just wondering what ‘vanilla’ is. Vanilla powder? Or essence? Dont want to use the powder is it will make it too strong.. if it means essense how much powder would you use instead? So excited to make this and take it to work!

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  12. Oh gee I’m in trouble – just licked the bowl while this is in the oven and it’s amazing!

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  14. There’s no way I can do butter. Allergic to dairy. Can I substitute coconut oil? If so, how much would I use?

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  16. OK so I made this yesterday – and found it to be very bitter. Did I do something wrong or is my palate just not there yet since I’ve only recently started using cacao? I tried serving it at my family dinner and no one wanted it πŸ™

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    It’s definitely going to take you a while to get used to the no sweetener thing! SO! Next time add a little more vanilla… OR a hand full of raspberries πŸ™‚ We actually have a new recipe that uses raspberries which we will share soon!

  18. Hi Emma and Carla,

    I am keen to try this recipe!
    I try avoid refined sugar so this looks great but I am not strictly gluten free.
    Would I be able to use non gluten free flour in this?
    Or would any gluten free flour work?
    I don’t have almond flour at the moment and it can be tricky to find in South Africa where I am.


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    Hi Linda! we have not tried it with any other flour but definitely give it a go and let us know how it turns out!! We’d say go for GF flour. hehe. πŸ™‚ Have an amazing day! xx

  20. Hi sisters! Is there a suitable substitute for pumpkin puree? It is not as readily available here in the UK as it is in the USA. Like for like Sweet potato or butternut maybe? Thanks

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    Hi Sarah! Yes! We make our own pumpkin puree, by cooking and blending! And could definitely use sweet potato or butternut πŸ™‚ e + c

  22. Oh Yes these are good! My pumpkin wasn’t particularly sweet so I added a little maple syrup, and my batter was very runny so I added a couple of tablespoons of coconut flour. Yum, yum and yum! Thanks for the inspiration girls! Xo

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    We’ve never tried it but we think it could work! And even if it doesn’t work it will be delicious. If our cakes/brownies don’t work we serve it as deconstructed cake topped with berries! YUM! Let us know how it goes! πŸ™‚

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    Hey Emily, they don’t work 1 for 1 as coconut flour is super dry. You will need to add more liquid/eggs if you use coconut flour. Could be fun experiment!

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