The food we create says a lot about us. Whether it’s a simple sandwich or a 7-course meal, the way people react to our food can make us feel happy and accomplished. This recipe isn’t limited to Halloween but can be made year-round!
Brownie on a Pumpkin Spice Crust
⁃ 1c Pumpkin Spice Lolli’s Low Carb Granola
⁃ 1T Kerrygold butter, melted
⁃ 1/3 of Lakanto Brownie Mix, prepared
⁃ 1/2t pumpkin spice
⁃ 1 can of Thai Kitchen Unsweetened Coconut Milk
⁃ 1/2c pumpkin purée
⁃ 1/4c powdered erythritol
⁃ 1/4t pumpkin spice
⁃ 2 squares of Ghirardelli unsweetened chocolate
⁃ 10 drops of liquid stevia
⁃ 1T coconut oil, melted
Things to do a day ahead:
Use your favorite Halloween-themed mold to make your chocolate topper. Melt the chocolate and coconut oil in the microwave inside a heat proof vessel. Always remember to taste test the chocolate before placing in the fridge. Let set overnight.
In order to get the best results, the coconut cream can needs to be chilled for a minimum of 24 hours so all the creamy goodness separates from the coconut water.
On the day of:
Preheat oven to 350 degrees. Process the granola until it reaches the consistency of flour. In a small bowl, add the granola and add the butter; mix until combined. Oil a 4in springform pan, add granola, and press firmly into the tin. Set aside.
Prepare the brownie mix as directed and adding the pumpkin spice. Add about 1/3 of the mix into the tin (use the rest for mini brownie bites), leaving half an inch as it’ll rise. Bake for 20 minutes or until a toothpick comes out clean. Let rest until cool or speed up the process by placing in the freezer for 15-20 minutes.
While the brownie is cooling down, separate the coconut cream from the water and place into a large bowl. Add the remaining ingredients for the cream and combine until smooth. Chill for about 10-15 minutes in the freezer.
Remove the bottom of the springform from the brownie and place onto your final plating dish. Add the chocolate syrup around the edge, allowing it to drip down. Spoon some of the coconut cream onto the middle then top with your scary molded chocolate.
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I was working in the lab late one night, when my eyes beheld and eerie sight… This Halloween dessert was made using mostly prepackaged items with a sprinkle of homemade flair. This is a brownie with a pumpkin spice crust topped with chocolate syrup and a pumpkin spiced cream…with a scary chocolate bat 🦇 _____________________________________________ Full recipe in my blog! Link in bio 😁 _____________________________________________ @thestairlady @hookedonketo @keto_homemade @klassic.habit @keto.ninfem @lowcarbho @on_westhoff_ranch @nicolekrayreed @nansterzeatsketo @keto.sam.iam
As always, please feel free to reach out on my IG page if you have questions on this or just wanna say hi!