Tuesday, February 21, 2017

Healthy Sweet Potato Brownies

So, I've been hijacking this recipe for a couple of years now, but I always make a bazillion substitutions to it. I just made them again yesterday, and changed two more ingredients, and had the BEST version of this I've ever had! The texture was spot on, the taste was amazing, and it finally lacked the overwhelming banana flavor, because I forgot to add it, ha! So I decided I've altered it enough, that I can rightfully claim it as my own recipe now. :) Healthy Sweet Potato Brownies, with Cream Cheese Frosting! Bonus, they're gluten free too!

*Tip - if you make the date paste first, and then scoop it out and make the frosting, and then scoop it out and make the brownies, you can do all of this in one blender/food processor! I use my Ninja. Everything but the date paste would work in a mixer as well. I'm sure you could sub another sweetener for the date paste if needed as well.

recipe for date paste - http://thehealthyfoodie.com/date-paste/

Cream Cheese Frosting

4 oz cream cheese, softened
1/4 cup date paste
1/4 cup sour cream
1/4 cup cocoa powder
1 tsp Vanilla
1 Tbs coconut oil or butter
2 Tbs Honey (more or less to taste)

Blend until smooth, and stick in the fridge until you need it.

Sweet Potato Brownies

1 cup sweet potato puree
1/2 cup coconut oil or butter (I like to do half and half)
1/4 cup date paste
1/4 cup cocoa powder
1 tsp Vanilla
2 Large eggs
1/4 cup coconut sugar (you can sub any sweetener here, but I like the low glycemic index of coconut sugar)
1/2 cup of almond flour (again, any flour works, but I like the extra protein from the almonds!)
1 tsp baking soda
1/2 tsp sea salt

Toss it all in the blender, and blend! Pour into a buttered 8"x8" pan, and bake at 375 degrees until a toothpick comes out clean. Let cool completely, then frost, and refrigerate. These are better cold, so I like to let them sit overnight.

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