To Die For Raw Brownie Recipe
Give this recipe a taste and let us know if it obliterates your sweet tooth like it did for Pump the Bump mama, and Australian artist, @farahcaudwell_art.
1 cup roasted sweet potato
½ cup coconut oil, softened
3 tbsp nut milk or dairy milk of choice
6 medjool dates, pitted (or equivalent amount of sultanas)
1 tbsp vanilla extract
½ teaspoon salt
¼ teaspoon baking soda
1/2 tsp cinnamon
½ cup coconut flour
½ cup cacao powder
1 cup banana mashed
4 tbsp crushed walnuts
4 tbsp crushed macadamias (or just use walnuts up to u!) Preheat oven to 175 degrees. Lightly grease a small 8×8 baking pan.
In a blender, pulse or blend roasted sweet potato, coconut oil, almond milk, eggs, dates/sultanas, and vanilla extract until smooth. Pour into a large bowl.
Add remaining ingredients, mix well.
Pour batter into the 8x8 pan, spreading evenly.
Bake for 25 minutes, or until brownies are done to your liking.
1 cup dates
1/4 cup + 1 tbsp cacao powder
1/4 cup + 1 tbsp coconut oil
3/4 cup water
Soak dates for an hour. Blend all ingredients till a velvety consistency. You will have just about half left over so adjust measurements to your need. Put icing in freezer before spreading on brownie.
Store in brownies in fridge to avoid icing softening up.
Sprinkle on top with crushed walnuts and macadamias.