With Valentine’s Day around the corner, chocolate desserts are definitely on my mind, and that’s why I just had to share these Chocolate Sweet Potato Brownies with you!
These are so deliciously rich and velvety smooth that I promise no one will suspect they’re vegan, whole-food, plant-based, oil-free, sugar-free, and gluten-free.
Yep, these are full of only good things, and perfect for a celebration…one that actually promotes vibrant good health. Hope you love these as much as we do!
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CHOCOLATE SWEET POTATO BROWNIES
Brownies
1 cup date sugar
1 cup water
3/4 cup cooked sweet potatoes (skins removed)
1/2 cup unsweetened cacao or cocoa powder
1/2 cup oat flour
1 tablespoon brewed dark coffee or espresso (I use decaffeinated)
2 teaspoons pure vanilla extract
2 teaspoons baking powder
pinch of kosher salt (optional)
Chocolate Icing
1/4 cup date syrup
1/4 cup water
1/4 cup raw cashews
3 tablespoons unsweetened cacao or cocoa powder
splash of pure vanilla extract
dash salt (optional)
Garnish (optional)
fresh raspberries
Instructions
Preheat oven to 350 degrees.
Add all brownies ingredients to the bowl of a large food processor. Process until smooth.
Spread batter evenly in a 5- x 7-inch baking pan. (I use a glass Pyrex baking dish. You can line pan with parchment paper, but I don’t find it necessary.)
Bake for about 30 minutes or until firm to the touch and toothpick inserted comes out clean. Remove brownies from oven and allow to rest on a cooling rack.
While the brownies are resting, prepare the icing…
In a high-speed blender (like a Vitamix), add date syrup, water, cashews, cacao or cocoa powder, vanilla, and salt. Blend together until super creamy.
To serve, slice brownies, and drizzle with desired amount of chocolate sauce. Top with fresh berries if desired, and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen