I forget where we found the original recipe, but after a few changes here and there, I thought it worth sharing on our blog because it really is a great dairy-free, eggless, gluten free chocolate fudge brownie recipe.
Prep Time: 30 minutes (about)
Cook Time: 30-45 minutes
Yield: 16-20 dependent on the size of the slices
Ingredients:
3 oz. unsweetened baking chocolate
6 tbsp almond milk (you can substitute coconut milk here)
5 tbsp coconut oil
1 cup honey (vegan option: 1 cup maple syrup)
1 cup mashed cooked sweet potato (about 1 medium sweet potato)
(Note: You can substitute the sweet potato with Acorn Squash, Butternut Squash and even with Pumpkin)
1/2 tsp sea salt
1/2 tsp baking soda
6 tbsp unsweetened cocoa powder
6 tbsp coconut flour
6 tbsp tapioca flour
2 tsp vanilla extract
1/2 cup chocolate chips (optional- for a definitely sinfully chocolaty experience)
Other optional suggestions:
2 tsp Orange Extract (or to taste)
or 1 tsp Hazelnut Extract (or to taste)
or 1-2 tsp Raspberry Extract (or to taste)
1-2 tsp of instant coffee (flavored or plain — decaf or regular — or to taste)
Instructions
Preheat oven to 350 F.
If you don’t have already mashed cooked sweet potato, take one medium to large sweet potato and cut cut into 1-2″ pieces. Steam for about 30 minutes or until soft. Let the potato cool slightly then scrape the skin off from the sweet potato. Mash with a fork and then set aside 1 cup of mashed sweet potato.
(Sweet potatoes can be frozen also, so I steam several at a time and then prep, measure and freeze in 1 cup servings for a later use.
Some recipes call for microwaving your potato but personally if you’re a true health nut, we don’t mess around with the microwave as it changes the molecular structure of anything placed into it)
In a double boiler (or a metal mixing bowl resting in a pot of water), melt the unsweetened baking chocolate, almond milk and coconut oil over medium heat.
Once the chocolate has melted into a uniform mixture, remove from heat.
To the mixing bowl, add the honey or maple syrup, mashed sweet potato,vanilla, salt and baking soda. Blend well with hand immersion blender.
Slowly add the cocoa powder, coconut flour and tapioca powder and mix with a rubber spatula until uniform.
Optional – for double chocolate brownies, fold in half a cup of chocolate chips.
Pour batter into a 9″ x 9″ baking pan. Or round cake pan works nicely also.
Bake for 30 minutes or until testing with a toothpick or knife comes out clean.
Sometimes I have to bake them for up to 45 minutes. Since I’m not a scientist, I can’t tell you why the time varies.
Cool and cut into squares. Enjoy!
These are great and have always been a crowd pleaser
A few weeks ago, Deb made homemade Raspberry and homemade Strawberry Jam using Chia…. which, by the way, is absolutely awesome spread on these delicious brownies.
Til the next time!
You’re never too young or too old .. So
Live Every Moment,
Love Beyond Words,
Laugh Everyday,
~Jennifer