So, I fully intended to get this recipe up allllll the way back in September – when fig season was actually in its peak!
Of course, the recipe isn’t dependent on figs, but still…I’m sorry!
The last few months have been a bit of a whirlwind (including an operation for me and losing my beloved grandfather) so, unfortunately, blog posts and recipes slipped a little!
Anyway, better late than never, right? So, finally, here are my Raw Brownies With Chocolate Sweet Potato Frosting.
Simple, delicious and oh-so fudgy, these vegan, raw brownies are the perfect, healthier treat to enjoy over the coming months.
They are topped with a rich, silky sweet potato chocolate ganache which not only tastes delicious, but also bumps up the goodness, fibre content, vitamin C content…the lot!
These brownies are something I regularly make for the boys for their after school snacks, and they are so versatile – you can switch up the nuts according to what you have lurking in the pantry, and you can even use different dried fruits in place of the dates! I like using dried figs – just because you can never have too many!
Speaking of figs, since it is no longer fig season, then you may well want to top these with something a little different – perhaps a more festive gingerbread man, or pomegranate jewels!
Enjoy them,
Sam x
Raw Brownies With Sweet Potato Frosting
Ingredients:
- Creates one loaf tin of brownies
- 1 1/2 cups walnuts (can also use pecans or hazelnuts)
- 1 cup tightly packed seedless medjool dates, soaked in hot water for 10 minutes (roughly 300g)
- 1 cup ground almonds
- 5-6 tbsp cacao powder (or more, to taste)
- 2-3 tbsp coconut flour
- 1 tbsp maple syrup
- Pinch salt (to taste)
- 1 tsp vanilla extract
- 100g dark chocolate chips
- For the frosting –
- 2 small sweet potatoes, peeled and chopped into small chunks
- 3-4 tbsp cacao (to taste)
- 3 tbsp mylk of choice (I used Rebel Kitchen chocolate milk – can add more until achieve desired texture)
- 3 tbsp maple syrup (or more, to taste)
- 1 tbsp cashew or almond butter
- 1 tbsp cacao butter or coconut oil, melted
- 1 tsp vanilla extract
- Pinch salt
Method:
- Line your loaf tin with baking paper, then blend your walnuts (or other nuts) to a flour-like texture. Set aside.
- Drain your dates, then blitz to a smooth paste.
- In a large mixing bowl, stir together ground walnuts and almonds, coconut flour (start with 2 tbsp), cacao, maple syrup, vanilla and salt.
- Stir in the date paste until well combined, then fold in the chocolate chips. Press the mixture firmly into the lined tin – if the mix is too sticky, add a touch more coconut flour, until it feels slightly firmer. Place in the fridge to firm up for a few hours.
- In the meantime, make your frosting. Boil some water, then add your peeled and diced sweet potato chunks. Cook on a low to medium heat until softened and cooked through.
- Drain, then place in a blender with the remaining frosting ingredients. Sweeten to taste, then spread over your brownies.
- Place back in the fridge for a few hours to firm, then cut into squares and eat immediately.
