How to make Irresistible Vegan Chocolate Brownie Pumpkin Bites

These Ooey Gooey Irresistible Vegan Chocolate Fudge Brownie Pumpkin Bites are soo rich and decadent, you won’t be able to put them down.

Welcome back to the final day of #choctoberfest 2019. I’m sad to see it come to an end. It’s been a great week sharing so many amazing recipes with so many talented bloggers.
Tuesday I brought you my rich Chaco-Taco Pizza.
Wednesday, I brought you my indulgent, yet healthy Chocolate Strawberry Chia Seed Pudding.
Friday, I shared my festive Mint Chocolate Pinwheel cookies. Didn’t you love their sparkle?

And today, I’m excited to bring you these super decadent Vegan Ooey Gooey Chocolate Fudge Brownie Pumpkin Bites. They were inspired by my daughter’s Indian Corn candy corn.

I wanted to create a fun, family treat that would be special for Fall and Halloween and the result became these amazing Gooey irresistible Chocolate Fudge Brownie Pumpkin Bites.

Don’t forget to enter our big #Choctoberfest Giveaway!!!! You’ll win a chocolate-packed prize pack valued at over $400!  Click here to Enter.

How to make Ooey Gooey Irresistible Vegan Chocolate Fudge Brownie Pumpkin Bites

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Disclaimer–The brownie portion of this recipe is from Nora Cooks. She has is a wonderful vegan cook with a lot of great recipes. Check out her Vegan Brownie recipe here.   And the pumpkin mousse is adapted from Feasting on Fruit. Check out the original recipe here. 

This is a two step recipe but don’t let that scare you. Creating the pumpkin mousse is literally just a matter of throwing things in the blender and poof! You’re done!

The HARDEST part of this recipe is two fold:

1) NOT eating all the egg-free batter before you put it in the baking dish and

2) Not eating all of the brownies before you make the pumpkin mouse.

How to make Irresistible Vegan Chocolate Brownie Pumpkin Bites

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These Ooey Gooey irresistible Vegan Chocolate Fudge Brownie
Pumpkin Bites are soo rich and decadent, you won’t be able to put them
down.  The hardest part of the recipe is NOT
eating all the egg-free batter before you put it in the baking dish.  #vegan #chocolate #holidaydesserts

Ingredients

• Ingredients for the Vegan Chocolate Brownie Portion
• • 1/2 cup vegan butter, melted
• • 1 cup granulated sugar
• • 1 cup brown sugar, lightly packed
• • 1 tablespoon pure vanilla extract
• • 1 cup all purpose flour
• • 1 cup Divine Chocolate Cocoa Powder
• • 1/2 teaspoon salt
• • 1 teaspoon baking powder
• • 1 bar of Divine Chocolate Semi Sweet Baking Chocolate 55% Cocoa
• Ingredients for the Pumpkin Mousse
• • 1 cup ) full fat coconut yogurt or coconut cream
• • 1/2 cup pumpkin puree
• • 1/4 cup maple syrup
• • 1 tsp cinnamon
• • ½ tsp nutmeg
• • 1 tsp vanilla extract
• • 1/4 tsp salt
• • Optional: chopped pecans and coconut whipped cream

Instructions

Instructions for the Vegan Brownies

1. Make the flax eggs by stirring the ground
flax and water in a small bowl. Set aside to thicken. Preheat the oven to 350 degrees  and line a 7 x 11 pan with
parchment paper.

2. Melt the vegan butter in the microwave.  (I used 30 second increments until it was fully melted.) 

3. Whisk the melted vegan butter and sugars together. Add the flax eggs and vanilla, whisk until well combined. (I used my stand mixer, but you can also just whisk by hand using a large bowl).

4. Over the same large bowl, sift in the flour and cocoa powder. ( If you don’t have a sifter, you can use a mesh strainer.)

5. If you’re using a stand mixer, change to the paddle. Add the salt and baking powder and mix until well combined. Be careful not to overmix.

6. Chop the Divine Baking Chocolate.  Add ¾ cup of
the chocolate into the batter and mix in.   Set aside ¼ of the chocolate.

7. Pour the batter into the parchment paper lined pan. 
Sprinkle the remaining chocolate on the top. 

8. Bake for 35-40 minutes. The brownies will still be bubbling and not look done, but they will solidify as they cool.

9. Remove from the oven, allow to cool in the pan for 15 minutes, then pull the brownies out, using the parchment paper and let cool for another 15-30 minutes before
serving.  I recommend using a pizza
cutter to cut evenly.

Instructions for the Pumpkin Mousse

1.    Add all ingredients to your Vitamix or high powered blender.  

2.    Blend on medium-high speed until smooth. Do not over blend or it will become too thin.

3.    Serve over the brownies. 

4.     Option:  top with chopped pecans and coconut whipped cream.

Look at this yummy goodness. 

Don’t forget to PIN FOR LATER.

Be sure to check out these amazing recipes from my fellow #Choctoberfest bloggers. 

admin

HI! I’m a Shana, self-proclaimed Media Mixologist, wife, and mom to two little girls. I love to mix up cocktails of crafts, recipes, wellness, family and business with just the right amount of sparkle to help you shine everyday. So, grab a glass, and let’s celebrate the cocktail of life!