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It's halloween time!
My favorite time of the year.
This recipe is coming in a little late to the party.... but hey, it's better late than never.
Plus, maybe you've got some halloween plans for the weekend (because who really celebrates on a wednesday anyway?) 😛
So there ya go - if you've got a halloween event this weekend, or maybe you've got all the ingredients ready to go at home for tonight.. you can make these delicious halloween candy corn brownies STAT!
I'm loving these candy corn brownies because, not only are they adorable... I mean look at them!!! But also because they are so so gooddddd. Fully loaded with all the chocolatey goodness from brownies and delicious coconut butter frosting on top.
So if you've got kiddos who want halloween candy, but you don't want them to be eating all that fake sugar.... this could be a delicious healthy treat for them... and yourself.. because who are we kidding... we're all just kids at heart.
Happy Halloween friends.... stay safe and don't eat too much bad candy. <3
Want to see more halloween vegan recipes?
with love + gratitude,
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Candy corn shaped pumpkin chocolate brownies
Healthy halloween candy corn pumpkin brownies – refined sugar free and refined oil free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 brownies
- Method: Baking
- 1.5 cups of ground almonds (or almond flour) (221g)
- 1/4 cup tapioca starch (30g)
- 1/4 cup of cacao powder (20g)
- 1 teaspoon pumpkin spice powder (optional for more of an autumn feel)
- 1 teaspoon baking powder (3g)
- pinch of salt
wet brownie ingredients:
- 1/2 cup of pumpkin puree ( I get these from whole foods) – (130g)
- 1/4 cup plant based milk or water works, too. (60g)
- 2 tablespoons coconut butter
- 2 tablespoons agave (or maple syrup) (35g)
- 1 teaspoon vanilla flavoring (4g)
optional ingredients for natural colored frosting:
for white – I used slightly thickened coconut butter
for orange – 1/4 cup of pumpkin puree + 2 tablespoons coconut butter + and an optional teaspoon of agave or maple syrup to add some sweetness if the pumpkin puree is bitter.
for yellow – a pinch of turmeric (just enough to get the yellow color) + 2 tablespoons coconut butter + a dash of cinnamon (optional)
- Preheat oven to 350F.
- Add ground almonds (or almond flour), tapioca starch, cacao powder, pumpkin spice powder, baking powder, and salt to a mixing bowl and gently combine.
- In a separate cup or bowl, mix pumpkin puree, plant based milk (or water), coconut butter, agave, and vanilla flavoring. Mix to combine.
- Add the wet ingredients to the dry and mix to form a brownie batter. Add this batter to candy corn molds, I use these from Amazon (affiliate link), and bake in the oven at 350F for 25 to 30 minutes.
- In the mean time, you can go ahead and make the colored frosting. Using three separate bowls, pour coconut butter in each bowl. Leave one bowl alone (for white color), and then add pumpkin puree and optional agave to second bowl for orange color. And then add turmeric powder and a dash of cinnamon to third bowl for yellow color. The frosting should be slightly thickened to be spreadable. If it’s too thin – place in the fridge for 1 to 2 minutes until thicker. If it’s too thick and doesn’t spread easily, allow to sit in room temperature for a few minutes until it softens up.
- Once brownies are out of the oven let them sit at room temperature for a few minutes to allow them to cool. If you place frosting on warm brownies then the frosting will melt and get messy. Frosting will harden on brownies if you place it in the fridge for a few minutes.
- Enjoy!!! Happy Halloween!
Keywords: halloween, candy corn, brownies,