This is the most delicious, moist and surprisingly healthy brownie ever!!
~Vegan & Gluten-Free~
Photo: by Mandy Hengeveld
Ingredients:
1/3 cup Coconut oil
1 cup Baked yam
15 Dates, soaked in warm water for 10 minutes, then drained
1/2 cup Coconut milk or almond milk
1 1/2 tsp Vanilla
pinch Himalayan salt
3/4 cup Cocoa powder
3/4 cup Buckwheat flour
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Walnuts (optional)
Icing:
2 medium Bananas, mashed
1/2 cup Cocoa powder
1/2 cup Almond flour
1 1/2 tsp Vanilla
Set oven to 400F. Place 1 small yam on baking tray and bake for about 35-45 minutes or until yam is easily punctured with a fork. Remove from oven, carefully peel skin off without burning yourself and cut into small cubes. In a food processor add first 6 ingredients and blend until smooth. In a medium bowl add cocoa powder, buckwheat flour, baking powder and baking soda. Whisk together until well blended. Add to food processor and blend until well combined. Line with parchment paper a 9x9inch baking pan and pour in brownie mixture and spread evenly. Press walnuts individually and evenly into dough so they are just sticking out. Bake at 350F for 20-30 minutes or until knife comes out clean when you stick it into brownie. Don't over bake! Remove from oven and let cool.
In a food processor add all icing ingredients and blend until smooth. Ice brownie once completely cooled. Enjoy in moderation ; ) !!! Best to keep left overs in the fridge in an air tight container for up to 1 week.
Makes about 10-12 small squares
Prep & baking times:
Prep time: ~ 60 minutes (includes baking time for yam)
Bake time: ~ 20 minutes
Total time: ~ 1 hr 20 minutes
Love the Power of Food:
Cocoa Powder
Cocoa powder is created from dried, powdered chocolate liquor (created from cocoa nibs) and is a more pure from of the cocoa bean. It is widely know that cocoa contains powerful antioxidant properties. Specifically in cocoa powder 10% of its dry weight can be flavonoids, which are powerful health promoting antioxidants! Research has also shown that consumption of cocoa (more so dark chocolate or pure cocoa) can have a positive effect on cardiovascular health.
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