Step 1

Preheat your oven to 350°F and line an 8x8 baking dish with parchment paper.

Step 2

In a medium-sized bowl, stir together cacao powder, baking powder, sea salt, cinnamon, cloves, ginger, nutmeg, and allspice. Use a sieve to sift the coconut flour in, to get rid of clumps. Stir in the coconut flour and shaved chocolate (if using) and set this bowl aside.

Step 3

In a large bowl, combine melted coconut oil with tahini and pumpkin. Whisk together well, then add vanilla and eggs and mix again until fully combined.

Step 4

Add the coconut sugar to this bowl and stir well.

Step 5

Slowly dump the dry ingredients into the wet and mix well. Scrape this into your prepared baking dish, using the back of a spoon to spread it evenly over the pan and smooth out the top.

Step 6

Bake for 25 to 30 minutes for fudgy brownies, or longer if you like a crispier edger and more crumbly brownie.