Holidays and special occasions seem to conjure up thoughts of guilt-inducing, artery-damaging foods, but isn’t a celebration more reason than ever to create and share wonderful recipes that may actually promote vibrant good health?
With the Super Bowl and Valentine’s Day around the corner, we can challenge ourselves to start a brand new tradition – making wonderful desserts like this one for those we love.
This frosted brownies recipe has an incredible fudge-like texture, with a delectable frosting, and yet it’s not overly sweet. Amazingly enough, it’s also gluten-free and SOS free – no salt, no oil, no sugar.
CHOCOLATE SWEET POTATO BROWNIES WITH BANANA-DATE FROSTING
20 Medjool dates, pitted
1 cup water
3/4 cup sweet potatoes (steamed, mashed with a bit of water)
1/2 cup cocoa
1/2 cup oat flour
1 tablespoon leftover coffee
1 teaspoon pure vanilla extract
4 Medjool dates, pitted
1 to 2 tablespoons water
Preheat oven to 350 degrees. Prepare a 5- x 7-inch baking pan with parchment paper. (I use a glass Pyrex baking dish.)
Into the bowl of a large food processor, like a Cuisinart, place 20 pitted dates, plus 1 cup water. Process until pureed. Add the other brownie ingredients, and mix until just combined.
Pour batter, which will be very thick, into the baking pan. Make sure the batter is very evenly distributed in the pan. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
Remove brownies from oven and allow to rest on a cooling rack for 10 minutes. While the brownies are cooling, you can prepare the frosting…
Using a food processor or blender, blend frosting ingredients together. Then just slather over the top of the brownies, and serve.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen