Makes 10 to 12 brownies
* This is another addictive vegan dessert created by Deliciously Ella. All credit to her for the recipe. I did tweak it and added protein powder and vanilla extract. I also claim the plating idea. :)
INGREDIENTS
For the brownies
For Chocolate Frosting (optional)
* This is another addictive vegan dessert created by Deliciously Ella. All credit to her for the recipe. I did tweak it and added protein powder and vanilla extract. I also claim the plating idea. :)
INGREDIENTS
For the brownies
- 2 medium to large sweet potatoes (600g)
- 80g or about ⅔ cups of ground almonds
- 100g or about ½ cup of buckwheat or brown rice flour
- 250g or about 12 Medjool dates
- 4 tbsp unsweetened raw cacao powder
- 3 tbsp maple syrup
- 1 scoop protein powder, optional
- 1 tbsp vanilla extract, optional
- Pinch of salt (*I use Himalayan pink salt.)
For Chocolate Frosting (optional)
- 4 tbsp melted coconut oil
- 4 tbsp unsweetened cacao powder
- 3 tbsp maple syrup
- 3 tbsp almond butter
- 2 tbsp water
- 1 tbsp vanilla extract, optional
- Pinch of salt to sprinkle on top
DIRECTIONS
- Preheat the oven to about 180C (356F). Peel the sweet potatoes and cut into chunks. Place into steamer for about 20 minutes or until really soft to the point of falling apart.
- Remove from the steamer and put into a food processor with the pitted dates. If using a mixture of dates that are not as soft as Medjool dates, add a bit of warm water into the processor.
- Put the remaining dry ingredients into a bowl and mix in the sweet potato-date mixture. Combine well.
- Place into a lined baking dish and cook for about 20 minutes, until you can pierce the brownie cake with a fork, bringing it out dry.
- Remove the tray and allow to cool. This step is really important!
- Add the chocolate-almond butter frosting on top and put in the fridge for about 30 minutes. Sprinkle with Himalayan salt and unsweetened raw cacao powder before serving.