- For the Brownies:
- 1/2 cup natural cocoa powder
- 1/2 cup almond or chestnut flour
- 1 3/4 cups mashed cooked sweet potato
- 1/2 teaspoon cinnamon
- 1 teaspoon alcohol-free vanilla flavor
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2/3 cup roughly chopped walnuts
- 1 tablespoon ground flax, hemp or chia seeds
- 3 tablespoons soy, hemp or almond milk
- For the Frosting:
- 6 regular or 3 Medjool dates, pitted
- 2 tablespoons tahini
- 2 tablespoons natural cocoa powder
- 4-5 tablespoons water to thin icing
For the Brownie:
Preheat oven to 350 degrees F.
Mix the cocoa powder and flour together and then mix into the mashed sweet potato. Stir in cinnamon, vanilla, baking soda, baking powder, walnuts, seeds and non-dairy milk. Press dough into a lightly-oiled
9" x 9" baking dish and bake for 30 minutes. The brownies will firm up after they have cooled.
For the Frosting:
Using a food processor, process dates until they form a paste, then add remaining ingredients. Spread on brownies after they have cooled.
Cut into squares.
Makes 9 brownies.
Preheat oven to 350 degrees F.
Mix the cocoa powder and flour together and then mix into the mashed sweet potato. Stir in cinnamon, vanilla, baking soda, baking powder, walnuts, seeds and non-dairy milk. Press dough into a lightly-oiled
9" x 9" baking dish and bake for 30 minutes. The brownies will firm up after they have cooled.
For the Frosting:
Using a food processor, process dates until they form a paste, then add remaining ingredients. Spread on brownies after they have cooled.
Cut into squares.
Makes 9 brownies.