Best Brownies Yet!

| 26 Comments

Ok guys… I have some exciting news for you! ;-) (Ha… you know when someone’s weird when “exciting news” involves food!)

I have gotten lots of good feedback about my vegan, grain free, sugar free chestnut brownies. I’ll admit it… their amazing!

Many of you have also commented on the difficulty in finding chestnut flour. The chestnut flour is naturally sweet, therefore no added sweetener is needed in the recipe, but I will agree, chestnut flour it is hard to find (I order mine online).

So, just to make you guys happy, I formulated some new brownies made with oat flour and the next best sweetener, whole dates.

These brownies  (if I do say so myself) might even be a tiny, itty, bitty, bit better? Ok, well they are both good, but if you don’t want to bother with chestnut flour and don’t mind the dates, then you gotta try these! If you are watching your fruit sugar intake though, check out the chestnut brownies!

Let me introduce you to a vegan, low fat, bean free, sugar free, gluten free, nut free brownie… that will wow the socks off of anyone! ;-)

Mint Carob Walnut Brownie!

I made a small batch since this was a “test drive” recipe. They are already gone! So I would recommend doubling this recipe to fit a regular 9×9 brownie pan.

If you have to have you chocolate, you can sub the carob with chocolate powder. Although, you may need to increase the date paste, as carob is naturally sweet, while chocolate is more bitter.

I did a mint cashew cream cheese icing. Other options that would be equally as good are my dark chocolate carob frosting or my caramel cream cheese frosting!

Recipe:

1 c mashed, cooked sweet potato (about 1 sweet potato)

1/4 c + 2 T carob powder

1/2 c oat flour

5 T date paste (blend dates in a high speed blender with just enough water to form a thick paste)

1 t flax

2 T nondairy milk

1 t vanilla

1/4 t cinnamon

1/2 t baking powder

1/4 t baking soda

1/4 c walnuts toasted and chopped after measuring (optional)

Mint Frosting:

1/2 c baby spinach

peppermint extract

1/2 c cashew cream cheese

3-4 T date paste

Mix the flax with the nondairy milk and let sit to thicken. Place the mashed sweet potato, date paste and vanilla and mix. In a seperate bowl mix the remaining dry ingredients and incorporate it into your “wet” ingredients, along with the flax mixture. 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. Also, taste test your dough and make sure it is sweet enough/caroby enough for you! ;-) I used a small loaf tin, which makes about 4 large brownies. If you want to use a 9×9 baking dish, double this recipe. Bake at 350 F for 35-40 minutes or until the top of the brownies have cracked all the way to the middle. Let cool and enjoy or frost with your chosen icing!

Mint Icing:

Blend all ingredients on high until smooth. I would suggest making extra of the frosting (especially if you are doubling the brownie recipe), because it can be hard to blend small amounts in a blender. Store in the fridge until ready to use!

Another option, is to take the brownie batter (unbaked) and form it into shapes or place it into muffin liners and into the freezer! Incredibly fudgy!

Enjoy! Let me know if you try them! ;-)

Submitted to: Wellness Weekend, Potluck Party

 

 

26 Comments

  1. You’re blowing my mind right now, Vicky! Sweet potato? In the brownie? Genius! And they look sooo yummy! :-)

  2. I’m speechless! This recipe is pure genius :D

  3. Pingback: recipe roundup : healthy summer desserts « Lifeologia

  4. You are soooo creative! I love this! The sweet potato is an awesome idea. I bet they are divine!

  5. Love this recipe ~ crazy ingredient list that will make me want to try it ;)

    ps. I added this recipe to a roundup I did for Healthy Summer Desserts (not sure if you already saw it)
    Take a look and I hope you like it…
    http://www.lifeologia.com/recipe-roundup-healthy-summer-desserts/

    xo

  6. Oooh these look great – Im a chocolate love but i adore carob too!

  7. These brownies are spectacular!!!

    I’m loving your ingredients. :-)

    Be Well,
    –Amber

  8. I love how you used spinach for the green frosting!
    Darn, i had some left over purple sweet potatoes from last night, if I’d seen this recipe earlier, I would have kept it!!! Definitely saving this one ;) Looks delicious!!

  9. These look amazing – always on the lookout for carob recipes as we have a case of adrenal fatigue & a case of cocoa allergy in my household, so cocoa is a bit of a no go. There is also an oat sensitivity, what do you think I could sub with? I am tempted to see if quinoa flakes could be ground into a flour, or just sub with a regular gluten free flour mix…

    • Brown rice flour, or buckwheat flour would probably work. Quinoa flakes are sometimes bitter, but if you try it, let me know how it goes!

  10. T = tbspoon or teaspoon? for some of the ingredients i am thinking tspoon and for some i am not sure… can you clarify?

  11. OMG thank YOU so much for posting this. I found this via Finding Vegan’s twitter. I have a really bad chocolate intolerance (tragic, I know) so it’s great to see an alternative brownie recipe! Can’t wait to try it out.

  12. These look amazing! I will substitute the walnuts/cashews due to my severe allergy to all things ‘nuts’

    • If you can use coconut, you could use coconut cream (cream on top of the can) for the frosting.

  13. These look delicious – can’t wait to try them!! I am always searching for desserts that are vegan, whole foods, sugar-free – and you can’t ever go wrong with the chocolate (or carob) and mint combo! Thank you!

  14. Just tried these last night and they were GREAT! It took me a few days to try since the cashew cream cheese takes a few days to make, but I am really happy with the results! I don’t know how you came up with using such a wide array of whole foods for brownies, but the combination really worked! I know these are healthy, but I wonder if eating half a tray of them at one time still makes them healthy… lol. My only suggestion would be to double the recipe since I used a 8 inch square pan and they were still pretty thin. Thanks for the recipe!

    • Aw… thank you so much for telling me how it worked out for you! It makes my day! Yes, I agree if you want a thicker a brownie… double the recipe!

  15. is the mashed sweet potato raw or cooked? i’m assuming it’s baked since mashing a raw sweet potato sounds difficult. can’t wait to try this one.

    • Yes, it is mashed, cooked sweet potato. You can either bake the sweet potato whole or peel and chop it, then steam it!

  16. These brownies look amazing! But I can’t have nuts, cashews, or coconut. So do you have any suggestions please as to what I can use for the frosting? Because the frosting looks so good!!! Thanks

  17. this recipe is amazing! But I don’t have date paste. any suggestion for substitution? Thanks!

    • Hi Ester, You can make date paste very easily yourself. In fact, I always make it myself! Simply soak dates in just enough water to cover them for about 6-8 hours (or until very soft). Then blend the dates in a blender with just enough of the soaking liquid to form a thick paste! :D

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