Chocolate Sweet Potato Brownies

Chocolate Sweet Potato Brownies

By Vicki Brett-Gach for The Center for Nutrition Studies

The frosted brownies recipe has an incredible fudge-like texture, with a delectable frosting, and yet it’s overtly sweet.  Amazingly, enough, it’s also gluten-free and oil-free.

Ingredients:

• 20 Medjool dates, pitted
• 1 cup water
• ¾ cup sweet potatoes (steamed, mashed with a bit of water)
• ½ cup cocoa
• ½ cup oat flour
• 1 tablespoon leftover coffee
• 1 teaspoon pure vanilla extract

Frosting Ingredients:

• 4 Medjool dates, pitted
• 1 – 2 tablespoons water
• 1 banana

Directions:

1. Preheat oven to 350 degrees F. Prepare a 5 x 7-inch baking pan with parchment paper. (A Pyrex baking dish works well)
2. Into the bowl of a large food processor or blender, place 20 pitted dates, plus 1 cup of water. Process until pureed.  Add the other brownie ingredients and mix until just combined.
3. Pour batter, which will be very thick, into the baking pan. Make sure the batter is very evenly distributed in the pan.  Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
4. Remove brownies from oven and allow to rest on a cooling rack for 10 minutes. While the brownies are cooking, you can prepare the frosting.
5. Using a food processor or blender, blend frosting ingredients together. Then slather over the top of the brownies, and serve.