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Pumpkin Blueberry Blondies with Raspberry Honey Frosting

George Bryant
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12

Ingredients
  

Blondies

  • 1 cup coconut cream concentrate melted
  • 3 eggs
  • 1/2 cup raw organic honey
  • 1/2 cup pumpkin puree
  • 1/3 cup freeze dried blueberries powdered (see note)
  • 1 tablespoon cinnamon
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda

Frosting

  • 1 cup palm shortening
  • 3/4 cup coconut milk the firm part from the top of a refrigerated can of coconut milk
  • 3 tablespoons freeze dried raspberries powdered (see note)
  • 1/2 teaspoon vanilla
  • 1 tablespoon honey

Instructions
 

Blondies

  • Preheat your oven to 325 Degrees F
  • Add your coconut cream, eggs, honey, and pumpkin to your stand mixer or a large mixing bowl
  • Mix all of your wet ingredients until combined (if using a bowl use a hand mixer or whisk)
  • Add your blueberry powder, cinnamon, pumpkin pie spice, vanilla and baking soda and mix again until well combined
  • Pour your batter into a greased 13x9 baking dish (grease with coconut oil) or into greased individual mini muffin pans
  • Place in the oven and bake for 30-35 minutes if in the pyrex dish or 20 minutes in the mini muffin pan or until your brownies pass the toothpick test
  • Remove from oven, let cool
  • Cut and Enjoy

Frosting

  • Put all of your ingredients in a stand mixer
  • Turn it on high and mix until your frosting has formed stiff peaks
  • Use and serve at room temperature and ensure your blondies are cool before putting it on or it will melt

Notes

To powder blueberries or raspberries, I took a 1.2 ounce package of each and ran them in my food processor until they were powder