You know those rare moments when you meet someone who you feel this intense connection to and you can’t really explain why? When you are drawn to them and you feel this electricity being transmitted between their body and yours? I know what you’re thinking here, ok? Lol, I am not talking about sexual chemistry, but more of a vibration or energy that you can feel, but cannot see and that you can sense, but cannot touch. I like to think that it’s your body recognizing something familiar inside of another person, almost like you have come home and you are finally meeting your true self.
When I met this special someone, I was overcome by a sense of complete acceptance and yet at the same time I felt incredibly, embarrassingly, ridiculously vulnerable. The funny thing was, I had met this person before. Several times in fact, yet he had never really made it onto my radar. So why had he not stood out to me before? The answer is simple. It’s because I wasn’t ready. I wasn’t ready to receive what he could offer me and I wasn’t open or ready to accept what I would learn from him. I recently told him that I could see why he was brought into my life but that for the life of me, I couldn’t figure out why I was brought into his. I felt that I could learn so much from him but did not feel I had anything to give him in return. His response to me was, ‘Because I need you too.
So don’t overanalyze it. Just enjoy it.’ So in honor of his birthday, I created these Triply Decadent Dark Chocolate Pumpkin Brownies. Do not analyze their nutritional value (although it is very high) – just enjoy and savour the deliciousness they will bring into your life, the way I am savouring the deliciousness he has brought into my life. These brownies beg to be enjoyed in the moment, so enjoy making them, enjoy eating them and enjoy sharing them with someone special.
Triply Decadent Dark Chocolate Pumpkin Brownies with Vanilla Bean Coconut Whipped CreamPrint This
- BROWNIE INGREDIENTS:
- ¼ c hemp milk
- ½ tbsp. apple cider vinegar
- 3 ounces 70% dark chocolate
- ¼ c coconut oil, melted
- ½ c buckwheat flour
- ½ c brown rice flour
- ¼ c almond flour (grid down slivered almonds into flour)
- 1 tsp baking powder
- 1 tsp baking soda
- ½tsp sea salt
- ½ c coconut oil, melted
- ½ c pure maple syrup
- 1 ½ c pure pumpkin puree
- ½ c dairy free dark chocolate chunks or chips
- VANILLA BEAN COCONUT WHIPPED CREAM INGREDIENTS:
- 2 cans chilled coconut milk
- seeds scraped from 1 vanilla bean
- 4-5 tsp pure maple syrup
- Preheat oven to 350 degrees F. Grease a 9 inch glass cake pan with coconut oil.
- In a small bowl mix together hemp milk and apple cider vinegar and let sit for 5 minutes.
- Meanwhile, in a small saucepan over low heat, melt together chocolate and coconut oil, stirring frequently so the chocolate doesn’t burn. Set aside.
- In a large bowl, whisk together flours, baking powder, baking soda and sea salt.
- In a food processor, mix together coconut oil, maple syrup, hemp milk mixture, flour mixture and pumpkin puree. Once well combined, add in chocolate mixture and mix until thoroughly blended. Mix in chocolate chunks by hand.
- Pour batter into the greased cake pan and bake for 40-45 minutes or until no longer soft to touch.
- While batter is baking, scoop coconut cream out of the top of a can of chilled coconut milk (Leave the watery part in the can and use for smoothies) and add to your mixing bowl. Using the whisk attachment, whip on medium to high speed until cream thickens about 2-3 minutes. Add in vanilla bean seeds and maple syrup and whip another minute or so until thick peaks form. Keep chilled until brownies are done.
- Serve brownies warm with a big scoop of vanilla bean whipped cream on top.