6 Jun 2017

GOOEY BROWNIES with ALMOND BUTTER FROSTING


OMFG. BROWNIES THOUGH. I was equally obsessed with chocolate when I was a kid as I am now (arguably, I am still a child but we can save that discussion for another day). The difference is that I used to think brownies and other chocolate treats had to be full of crappy ingredients to taste good. Then I discovered vegan baking and raw vegan dessert-making. Now I realize that not only can my cocoa faves be free from animal products (I don't like to eat friends) and other junk that isn't doing my body any favours, they can also - and most importantly - taste AWESOME. I am not kidding when I say I eat chocolate and various other desserts on a daily basis. These recipes are filled with nutritionally-dense foods instead of nutritionally-void foods. It's a win win win win win. There is nothing bad about processed/refined ingredients but whole food ones make me feel more energized and clear-headed, so I eat those most of the time. :)

In place of ingredients like white flour, white sugar, butter and eggs; we can use almonds and other nuts, dates and other dried fruits, coconut, sesame and other seeds, fresh fruits, wholesome sweeteners and flours and sometimes even sneak in some veggies. In this recipe, you would NEVER know, but we've got apple sauce, sweet potato, black beans, no gluten, and no refined sugar or refined flour. These plants are stealthy af.

The best thing about this recipe is how gooey it is. This is because several of the ingredients have a lot of natural moisture. It's hard to over-bake for the same reason, which might be welcome news for ya new cooks out there. After I let the brownies cool and I sliced them, I found the middle to be practically raw batter even though the edges were perfect. At first I thought I had failed, but over the course of the next week I realized this was ideal. The brownies around the outside were eaten first, and then the more gooey ones in the center later in the week. I would microwave them for just a sec and it would leave the middle like a molten lava cake. HEAVEN. If you like a firm or even crumbly brownie, this is not the one for you. But if you like your brownies super moist and almost half-baked, look no further. 

xo


GOOEY BROWNIES with ALMOND BUTTER FROSTING
[ makes 16 brownies ]

Brownies:
1 small-medium cooked sweet potato, roughly chopped 
1 1/2 cups cooked black beans
1/3 cup pitted Medjool dates
1/2 cup cacao powder
3/4 cup tiger nut flour (or your fave wholesome flour)
1 tablespoon ground flax seed
1 tablespoon baking powder
1/6 cup coconut oil
1/6 cup almond milk
1 teaspoon vanilla extract
1/2 teaspoon sea salt
1/4 cup apple sauce

Salted almond butter frosting:
2 tablespoons melted coconut oil
3 tablespoons maple syrup
1/4 cup almond butter
1/4 teaspoon sea salt, or more if desired

To make the brownies: Preheat the oven to 350° F. To make the brownies: throw everything in a food processor and process until you have a thick, wet batter. If you want the brownies to be a bit firmer once baked, add a lil more flour at this point. Pour the batter into a lined baking pan. Bake for 30-35 minutes or until they smell ready and a fork or toothpick comes out clean. They will still be very moist, but that's why I'm callin' this a GOOEY brownie recipe. ;)

To make the frosting: Stir all the ingredients together until smooth and delicious. Spread over your brownies once they've cooled. Garnish with some extra sliced nuts, sea salt or chocolate chips. Slice and enjoy!