Instructions

1. Preheat the oven to 350F. Line a loaf pan with parchment paper.
2. Combine the pumpkin puree, oil, and coconut sugar in a small bowl and mix well.
3. Add in the salt, baking powder, tiger nut flour, and carob powder. Mix until well combined and very thick.
4. Transfer to the loaf pan and spread out. Use a spatula to clean up the sides and smooth the top.
5. Bake for 30 to 35 minutes. The edges will feel firm, there will be some cracking on the top. The center might feel a little soft, but it will firm up as you let it cool.
6. Mix together the glaze ingredients. It will be thick like a cream, but as you spread it on the warm brownies it will melt, then when it cools it will thicken like a glaze or ganache.
7. Remove from the oven and let it cool for 15 minutes before unmolding.  While they’re still warm apply the glaze. Let it sit until the glaze cools over the brownies, then cut into 8 pieces. 
8. Store in the fridge for up to 5 days. The brownie will harden in the fridge and get the consistency of fudge, so you will want to warm it up a bit or let it come to room temperature before enjoying it.
9. Delicious served with a glass of tiger nut milk!