For the brownies: chocolate coconut oil, honey pumpkin puree egg, vanilla almond flour pumpkin pie spice
For the frosting: – pumpkin almond butter – pumpkin puree – pumpkin pie spice – sweetener of choice
Melt the chocolate, coconut oil, and honey on the stove top or in short bursts in the microwave.
Stir in remaining wet, then dry ingredients. Bake in an 8x8 square pan. Let cool
Mix up all frosting ingredients. Then spread on cooled brownies and sprinkle with chocolate shavings
Enjoy the brownies for dessert or as a snack. Store refrigerated for up to 1 week.