Halloween Paleo Cupcake Brownies with a Cashew Turmeric Pumpkin Spice Frosting.

Years ago web surfing I stumbled upon paleo black bean brownie recipes and would watch YouTube cooking videos of them but I was never brave enough to try making them myself. Fast forward to today, this is my second time this specific vegan black bean batch of brownies! They are so indulgent and practically guilt free!

The recipe for the brownies that I used is from minimalisticbaker.com. The one and only modification I made to mine is I used coconut sugar instead of the sugar Dana used and I do not have baking powder, so I used Non-GMO corn starch (the only ingredient not considered paleo), which is essentially the same. These brownies will keep you satisfied and not bloated or tired like other baked sweets do that are made from processed carbs. I will admit I eat processed foods on a daily basis myself though, don't get me wrong, so I am no where near perfect in that regard!

-- FROSTING --

Ingredients:

1 skinned inch of raw turmeric

1 heaping cup of raw cashews

3/4 cup maple syrup

1 tsp vanilla extract or 1 piece of vanilla bean

1/4 cup water

1 tsp pumpkin pie spice

1 tsp turmeric powder

1/2 of a small beet chopped into smaller pieces

-- Step 1 --

Soak the cashews overnight in at least 2 cups of water.

-- Step 2 --

The next day simply drain the cashews and then add all of the ingredients into a blender or food processor. I first pulsed the cashews in the blender before adding the rest of the ingredients. You do not have to do this, but I wanted a pretty smooth consistency. A high speed setting will blend out all of the chunks and create a smooth and creamy frosting. I blended the frosting for about a total of 6 minutes.