With Fall now here and a trip to the farmers market to see the seasonal real food possibilities we can play with in our kitchens, I decided to kick off the Fall flavor season with an indulgence.


But not just any ol’ brownies typically made with processed white flour, processed sugar and other junk…  a more healthy real food remixed version:  grain-free chocolate cashew pumpkin brownies.

And they turned out epic good with a moist, rich gooey texture… you know, the kind when after you take a bite you get that sticky-brownie mouth feel where you’re rolling your tongue on the roof of your mouth with each chew and need something cold to wash it down?  <—Volume ON

These brownies are recipe-friendly:  paleo, vegetarian, vegan-adaptable, gluten-free, dairy-free, and made with real food ingredients.

Tis the season…

I originally got the inspiration and adapted these from Delighted Momma’s pumpkin brownies I saw over on Pinterest.


1 cup canned pumpkin 

1 cup raw cashews, pieces

1 cup raw cashew butter

1 pastured egg*  <—linked to search local in your area

1/2 cup chocolate chips*

1/2 cup raw coconut sugar

1 tablespoon baking powder*

Pumpkin Spice flavors:

1/4 teaspoon pink salt

coconut oil (for greasing baking pan)

links are brands I personally use and approve as nutrition you can trust

*Kitchen Notes

1. paleo chocolate chips here

2. Baking powder:  I’ve spoke about this on other posts before, but technically baking powder is not paleo as most brands contain corn.  This version doesn’t use corn, but does use potato starch (and most will consider that “modern paleo”, especially with the small amount used).   If you’re strict paleo, you can try these baking conversions by the Paleo Mom for baking powder.  And if you’re super strict paleo, why are you making brownies, shouldn’t you be hunting & gathering? 😉   I kid of course..  I’m always of the mindset rather than asking “is it paleo?”, asking “is this detrimental to my health?”  If it is (example, corn allergy), well, don’t eat it, use an alternative variety made with potato starch or try one of the conversions.  I don’t have a corn allergy, so I usually use Bob’s aluminum-free.  We’re all biochemically as unique as our finger prints, and blanket statements for ALL people typically don’t work (unless we’re talking a common denominator like food source).

3.  If you want to vegan-adapt, try a flax egg instead of the pastured egg.  Note: I’ve never made it like this, only a suggestion to give a go as many use it as a replacement for egg in baking dishes.

Chocolate Cashew Pumpkin Brownies


1.  Preheat oven to 350 degrees F

2.  Mix all your ingredients together in bowl except mix in only half of your chocolate chips (1/4 cup) and cashew chunks (1/2 cup).

3.  Once all mixed,  grease an 8″ x 8″ baking pan (I prefer glass) with coconut oil and then pour mixture into the pan smoothing out evenly.

5.  On top of the mixture, add the rest of your cashews and chocolate chips.

6.  Bake for 25-30 minutes or until a toothpick or knife poked in the center of the brownies comes out clean.

7.  Let the brownies sit and cool for about 15-20 minutes before slicing up and serving (and drooling).


Give these pumpkin brownies a whirl and let me know how they work out for you!  You can also try one of these homemade nut milk recipes to enjoy with it so you don’t end up like this guy or this guy.

Click Here to Pin this!

Cashew Chocolate Pumpkin Brownies_Pin

Looking for some more real food pumpkin and Fall flavor ideas?  Try these… and with Halloween just around the corner, don’t forget to check out all the real food remixed Halloween candy possibilities like Twix Bars, Snickers, Almond Joy and more!

Share Button
Print Friendly, PDF & Email