Ok… remember in my other post, when I was talking about my addiction to
all vegetables kale chips?
Yea, well I seem to go crazy with certain foods for a while. Right now, kale chips are high on my addicted list… another one is carob!
I pretty much grew up on carob (seriously, that and tofu). I haven’t eaten much carob in the past few years, but the other day, on impulse, I tried a (small) spoonful of carob powder (yes dry) and was surprised at how good it was. I understand that for those who grew up with
the real thing chocolate, carob just doesn’t do it for you. For me… well, lets just say I ate our entire package in a couple days! I have been mixing the carob powder with a little cinnamon and vanilla powder into a butter thick paste. Spread on apples… Amazing! Well, then again… I might just be crazy! 😉
The carob reminds me of these intense tahini/carob/agave truffles I used to make…
Naturally, I had to make something dense and caroby (without the 1 and 1/2 cups of tahini and
liquid sugar agave)!
naughty little amazing brownies were born…. and I am quite pleased with the result if I do say so myself! 😉
What is great about these, is they won’t leave you with a sugar rush, because well, there is no added sugar! They also taste extremely dense and fudgy and there is no added fat or nuts/seeds (other than the icing which is made from tahini). They are also wheat free, grain free, dairy free, vegan… is there anything else out there? These are brownies everyone can enjoy! (oh… did I mention bean free?)
Ok, so the secret to these is… chestnut flour. I have talked about it before and it really is amazing. Everything you put it in takes on a delicious sweet and nutty flavor (plus it is gluten, grain and fat free)! I know it is rather hard to find, but with some effort it can be done and it is totally worth it! (I order mine online)
Are you just dying for the recipe, yet? 😉
You gotta promise to try it… 😀
The carob powder, chestnut flower and sweet potato makes these brownies sweet without any added sugar. Therefore they can not be substituted without adding a sweetner! I made these brownies quite thin. If you want a thicker one, you could bake them in a smaller dish, or double the recipe!
½ c carob powder
½ c chestnut flower
1 ¾ c mashed sweet potato (about 2)
½ t cinnamon
1 t vanilla
½ t baking powder
½ t baking soda
2/3 c walnuts roughly chopped (optional)
1 T ground flax
3 T soy milk (or other non-dairy milk)
Mix the dry flours together and then mix it into the mashed sweet potato. I did it by hand, but I think a food processor would do a great job. You want the dough to be quite dry. Like a yeasted bread dough. Press dough into an oiled 9×9 baking dish and bake for 30 minutes at 350 F. Don’t worry if it is a little bit soft, it will harden as it cools.
This icing helps to sweeten the brownies. If you want a thicker icing, you can also double this recipe. If you can’t do any sugar, you can leave it off or use stevia.
2 T tahini
2 T carob
3 T maple syrup
water to thin
Mix all ingredients together and spread on brownies after they have cooled.
Enjoy! And if you try it, tell me!