Today I wanted to share my recipe for the fudgiest, sweetest, and most chocolatey brownies ever: Ice Box Sweet Potato & Walnut Brownies. These vegetable based brownies [I realize that sounds completely bizarre but bare with me, they’re incredible!] are not only vegan, but gluten free and naturally sweetened with 100% pure maple syrup and medjool dates.
Instead of using refined cocoa powder, these brownies are made with raw cacao powder. Cacao is considered a superfood because it has an extremely rich supply of antioxidants, vitamins and minerals. Antioxidants are essential in quenching the free radicals in our bodies linked to cancer, atherosclerosis, and other chronic illnesses. Cacao is also one of the highest dietary sources of magnesium which helps maintain healthy nerves, muscles and bones, sulphur which builds strong nails, hair, and skin, and iron, fiber, magnesium, flavanoids, and polyphenols.
I prefer using Navitas Naturals cacao powder. Navitas Naturals sources their superfoods directly from sustainable and fair trade farmers and all of their products are non GMO, completely raw, vegan, kosher and organic. Because their cacao is completely raw, none of the nutrients are compromised, proving you with the most nutrient dense product. I also love their raw maca powder in my Wake Me Up With Maca, Smoothie.
These brownies are packed with nourishing and filling sweet potatoes, walnuts and flaxseed, making them perfect for breakfast, a snack, or dessert. I enjoy mine relaxing with the biggest mug of coffee I can find.
Sweet Potato & Walnut Brownies [makes 9 brownies]
2 large sweet potatoes, peeled & cubed
3/4 cup walnuts
1/2 cup brown rice flour
1/4 cup raw cacao powder + extra for dusting
2 tablespoons flaxseed meal
1.5 cups, about 15, medjool dates, pitted
2-4 tablespoons 100% pure maple syrup, depending on how sweet you want your brownies
a pinch of sea salt to taste
Preheat your oven to 375 degrees F, rack in middle, and lightly grease an 8″x8″ baking pan with coconut oil. Set aside.
Place sweet potatoes in a pot and cover them with cold water until just submerged, then bring to a boil. Continue boiling for 10-15 minutes or until potatoes are very soft. If the water begins to boil off just add a bit more! Remove from heat and drain water.
Meanwhile, in a food processor fitted with an S blade, blend walnuts, brown rice flour, cacao and flax until they are a fine powder. Add remaining ingredients and the softened potato to the processor and pulse until well mixed.
Scoop batter into the greased baking pan, dust with extra cacao, then bake for 30 minutes or until a decent crust forms on top.
Remove from oven and allow to cool. Place brownies, in covered baking pan, into the freezer and chill until solid (I froze mine over night for a perfectly fudgy consistency). Slice and enjoy!
Nutritional Information [per brownie]
190 Calories, 44g Carbohydrates, 7.6g Fat, 3.8g Protein, 3.4g FIber, 14.5g Sugar