Chocolate Sweet Potato Brownies | Ann Arbor Vegan Kitchen

1 cup date sugar
1 cup water
3/4 cup cooked candy potatoes (skins eliminated)
1/2 cup unsweetened cacao or cocoa powder
1/2 cup oat flour
1 tablespoon brewed darkish espresso or espresso (I exploit decaffeinated) 
2 teaspoons pure vanilla extract
2 teaspoons baking powder
pinch of kosher salt (optionally available)

Chocolate Icing
1/4 cup date syrup
1/4 cup water
1/4 cup uncooked cashews
3 tablespoons unsweetened cacao or cocoa powder
splash of pure vanilla extract
sprint salt (optionally available)

Garnish (optionally available)
recent raspberries


Preheat oven to 350 levels.

Add all brownies substances to the bowl of a massive meals processor. Course of till easy.

Unfold batter evenly in a 5- x 7-inch baking pan. (I exploit a glass Pyrex baking dish. You’ll be able to line pan with parchment paper, however I don’t discover it crucial.) 

Bake for about half-hour or till agency to the contact and toothpick inserted comes out clear. Take away brownies from oven and permit to relaxation on a cooling rack.

Whereas the brownies are resting, put together the icing…

In a high-speed blender (like a Vitamix), add date syrup, water, cashews, cacao or cocoa powder, vanilla, and salt. Mix collectively till tremendous creamy.

To serve, slice brownies, and drizzle with desired quantity of chocolate sauce. Prime with recent berries if desired, and serve instantly.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen