- Sweet potatoes are queen in my eyes. They’re packed with vitamins, minerals, antioxidants, and taste like heaven on earth. They’re incredibly sweet for a tater! Vitamin A for your eyes, B vitamins for your nervous system, manganese for your bones and fat metabolism, and potassium to lower your anxiety and stress levels.
- Dates are packed with fibre and minerals. They’re essential if you need to move things along, if you know what I mean. The mineral content in these babies is amazing for your bones, and they are the best whole food sweetener you can find.
- Tapioca flour is a flour made from the cassava root, so it’s naturally free of gluten. It’s amazing in baking because it gives anything a dense, chewy texture!
- 12 medjool dates, soaked 5 minutes and strained (keep the liquid!)
- ½ cup smooth nut butter of choice (I used almond butter)
- 1 chia egg or flax egg (1 tbsp chia seeds or ground flax + 3 tbsp water)
- ⅛ tsp sea salt
- ¼ cup raw cacao powder (standard cocoa powder works too)
- 1 tbsp tapioca flour (or tapioca starch)
- 1 cup oat flour (just blend 1 cup rolled gluten-free oats to a flour in your blender)
- 2 medium-sized sweet potatoes, poked with a fork (will become about 1 cup mashed)
- ¼ cup date paste (left over from brownie mix, see below)
- ½ cup nut butter
- 1 tbsp cacao powder
- 3 tbsp plant-milk (I used vanilla unsweetened almond)
- Preheat the oven the 350°F, line a 7"x7" (approx.) cake pan with parchment paper and set aside.
- Cook sweet potatoes: Either bake for 45 minutes (or until soft), flipping once. Once cooled enough to handle, scoop out the meat and discard (or eat) the peel. (Another option is to steam the potatoes: Peel, then chop into ½" cubes, then place in steamer for 30 minutes).
- Meanwhile in your blender, make the date paste by blending all medjool dates with ½ cup of the left over date soaking liquid. Once smooth, remove ¼ cup of the date paste and set aside (for the frosting baby!)
- Add the nut butter, chia egg, salt, tapioca flour, oat flour, sweet potato and cacao powder to the date paste in the blender. Blend until smooth (use your tamper to help it along). Another option is to mix by hand in a big bowl.
- Pour the mixture into the parchment covered pan and bake for 30 minutes (or until a toothpick comes out clean).
- Meanwhile, make the frosting: Blend the left over ¼ cup of date paste with nut butter, cacao powder and plant milk until smooth.
- Remove brownies from oven, let cool 10 minutes.
- Flip upside down onto a serving plate and spread frosting over the top. Sprinkle with walnuts.
- Place it in the fridge for 10 minutes to solidify the frosting. Then slice and enjoy!
- Can be stored in the fridge for up to a week, or in the freezer for months.
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