So what is so special about these brownies? Not only are they vegan, but are also low fat, sugar free, wheat free (gluten free with gluten free oats), nut free and bean free! These brownies get their natural sweetness from sweet potatoes, carob powder and dates.
Thanks to the sweet potatoes, it is hard to believe there is no added oil or nut butter. Carob powder is caffeine free and contains three times as much calcium as cocoa powder. Incredibly dense and fudgy, no one will ever guess how healthy they are!
- 2 c cooked, mashed sweet potato (about 2 sweet potatoes)
- 2 c + 4 T carob powder
- 1 c oat flour
- 10 T date paste*
- 1 T flax
- 3 T nondairy milk
- 1 t vanilla
- 1/2 t cinnamon
- 1 t baking powder
- 1/2 t baking soda
- 1/2 c walnuts toasted and chopped after measuring (optional)
- Preheat your oven to 350 F.
- Mix the flax in a small bowl with the nondairy milk and let it thicken.
- In a large bowl, place the mashed sweet potato, date paste and vanilla and mix to incorporate.
- In a separate bowl mix the remaining dry ingredients
- Poor the dry ingredients and flax mixture into the wet ingredients and incorporate. The batter should be very thick and rather dry like a yeasted bread dough or fudge. If it is too wet, add more oat flour.
- Taste test your dough and make sure it is sweet enough and has enough carob for your taste.
- Lightly oil a 9×9 brownie pan and press dough into pan.
- Bake at 350 F for 35-40 minutes or until the brownies have cracked on top. Let cool and frost with mint icing!
Mint Frosting Ingredients:
- 1 c baby spinach
- peppermint extract to taste
- 1 c cashew cream cheese
- 6-8 T date paste*
- Mint Icing
Mint Frosting Preparation:
- Blend all ingredients in a high-speed blender until smooth.
- Start with less date paste and add more if you want the frosting sweeter.
- Store in the fridge until ready to use!
* Date paste is made by blending soaked dates in a high-speed blender with just enough water to form a thick paste.