Pumpkin Black Bean Brownies

Pumpkin Black Bean Brownies

Does anyone feel like we jumped into fall a littler earlier this year? No matter what the reason, I’M HERE FOR IT. I knew a few months ago that my first pumpkin recipe would be with my basic black bean brownies and they turned out ooey, gooey and oh-so-yummy! While shopping for the ingredients, I ran into a little hiccup. I went to four stores in two days and couldn’t find pumpkin ANYWHERE! Apparently there was a delay in planting the crops this year due to rain, so there is a delay in orders being fulfilled, but the good news is there is not a shortage. Praise Jesus. However, that good news didn’t help the fact that I wanted pumpkin that day for this recipe. One of my sweet followers suggested using pumpkin baby food in it’s place. And while that might sound weird, it totally worked because it’s just pumpkin puree. So if you can’t find canned pumpkin, look in the baby food aisle!


  • 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well)
  • 2 tbsp organic cacao powder
  • 1/2 cup quick oats
  • 1/4 tsp pink salt
  • 1/2 cup pure maple syrup
  • 1/4 cup coconut oil
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 1/2 cup of chocolate chips
  • 1/2 cup of chopped pecans
  • 1 jar of pumpkin baby food or 1 cup of canned pumpkin puree


Preheat oven to 350 F.

Combine all ingredients except chocolate chips, pecans and pumpkin into a food processor or high-speed blender, and blend until completely smooth.

Fold in the chips, then pour into a greased pan.

Once in the pan, swirl in the pumpkin and top with the chopped pecans and more chocolate chips.

Bake in the oven for 15-18 minutes (I did 17), then let cool at least 10 minutes before trying to cut.

Recipe yields 6-9 brownies. Double the measurements to make a bigger batch!

Will you try these Pumpkin Black Bean Brownies?! Don’t forget to share and tag me, @figsandfreedom on IG when you make these with your little!

Maple Balsamic Vinegarette Dressing

Maple Balsamic Vinegarette Dressing

Have you ever looked at the ingredients in most salad dressings? You wouldn’t believe what kind of stuff they sneak in there! Interestingly enough, I feel like the ingredient list for salad dressing often gets over looked. You would think think they’re quite simple, and while some are, most are not. And for a high-quality clean salad dressing, the price can start to add up quickly. Two of my favorite store bought dressings are Bragg’s Olive Oil + Apple Cider Vinegar and Primal Kitchen Foods Ranch (actually I love all their dressings).

I originally created this dressing for a 3-pepper pasta salad but have also used it for traditional salad as well. I love the combo between the maple syrup + balsamic… it’s sweet and tangy all in one bite!

Checkout the YouTube video here! PS—I also share my favorite tips for removing labels when reusing jars!


In a jar with a lid, combine together:

-1/2 cup of Extra Virgin Olive Oil

-1/3 cup of Balsamic Vinegar

-1/8 cup of Italian Seasoning

-1 TBSP of Maple Syrup

-Pinch of Pink Himalayan Sea Salt

Shake until well blended. Store on the refrigerator + shake between each use!

For the 3-pepper pasta salad I cooked 2 boxes of noodles, added 1 chopped red, yellow and orange bell pepper and fresh chopped cherry tomatoes. Refrigerated for 2-3 hours and then added 2x the dressing recipe above (this made a HUGE portion).

As usual, reach out to me with questions and tag me when you make your dressing. I love seeing y’all’s photos! ?