For the brownies:
1 cup puréed pumpkin
1/2 cup melted chocolate (sugar free, dairy free if you prefer)
1/4 cup cocoa powder
1/2 cup oat flour (blend 1/2 cup oats until it reaches a flour form)
2 tbsp maple syrup (honey and agave work as well)
1 tsp vanilla
pinch salt
Preheat oven to 350F.
In a medium mixing bowl, whisk together all of the dry ingredients.
In a separate bowl mix together pumpkin (room temp), chocolate, cocoa powder, maple syrup, and vanilla.
Pour the wet ingredients into the dry and mix with a spatula to form a thick batter with everything thoroughly mixed
Pour into a greased brownie pan (or other shallow pan of choice). Spread an even, thin layer to cover the bottom of the pan.
Bake at 350f for 15 min.
Allow to cool while you work on your caramel. Leave the brownie in the pan.
Caramel: 2/3 cup almond butter 1/3 cup maple syrup 6 tbsp coconut oil 1 tsp vanilla pinch salt
1/4 cup chocolate chips
1 cup shredded coconut
Melt all the ingredients - besides the chocolate chips - together over low heat on stove top. Once everything is melted together, pour out about half into a separate bowl and set aside for later.
With the half still in the saucepan, stir in 1/4 cup chocolate chips. Once chocolate it totally melted, pour over brownie and place in the freezer to set up.
While you are waiting for that to set up in the freezer, take a skillet and lightly toast 1 cup of shredded until golden and fragrant. No oil is needed in the skillet for toasting. Toast on a medium heat.
Allow the coconut shreds to cool slightly. Pour about 3/4 of the shreds into your previously set aside caramel, and mix to evenly coat all of the coconut.
When your chocolate layer has completely set up, pour you coconut layer over top, and spread evenly. When you have an even layer, sprinkle on the remaining toasted coconut.
Place back into the freezer for 1-2 hours to fully set-up. Remove from the pan, cut into squares or slices, and enjoy :) Store in the fridge for up to one week.
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