Dairy-Free Raw Cacao Chocolate Brownie Recipe
Gluten-free, Dairy-free AND Refined Sugar-free Chocolate Brownies with hidden vegetables.
Equipment
- 1 roasting tray / baking pan (±16cm x 12cm x5cm)
- 1 Blender
- 1 large mixing bowl
- 1 small mixing bowl
- 1 Saucepan
- 1 electric beater
Ingredients
- 1/2 cup sweet potato cooked, peeled, cooled and mashed
- 5 dates soaked and pitted (keep the soak water)
- 3/4 cup cassava flour
- 1/2 cup raw cacao powder
- 1/2 tsp vanilla powder / extract or 1 vanilla pod, scraped
- 1/4 tsp aluminum-free baking powder
- 1/4 tsp desert or sea salt
- 2 organic eggs
- 1/2 cup nut butter almond, macadamia or cashew
- 3 tbsp organic maple syrup
- 3/4 cup raw organic chocolate crushed in a pestle and mortar (optional)
- coconut oil for greasing
Instructions
- Turn your oven on to 170°C.
- Grease your pan with coconut oil (my pan measured 16cm x 12cm x 5cm).
- In a mini-blender, blend the soaked dates, 3 tablespoons soak water and the sweet potato until smooth.
- In a large mixing bowl, combine the cassava flour, cacao powder, vanilla powder, baking powder and salt.
- Beat the 2 eggs in a small mixing bowl and add to the dry mix.
- Add the sweet potato mixture next and fold in. Note: the cassava flour is a very fine (“dusty”) flour, so unless you want to spend the rest of the afternoon dusting your kitchen surfaces, do not use an electric beater until the flour has been incorporated into the wet mixture.
- In a small saucepan over low heat, melt the nut butter together with the maple syrup until just softened and mixed.
- Add this to the rest of the ingredients.
- Beat with an electric beater until well combined.
- If you want to be extra decadent, add the crushed chocolate and fold into the mixture.
- Scoop this very sticky mixture into the prepared baking tray / pan.
- Bake for 20 minutes.
- Remove from the oven and allow to cool in the pan.
- Slice and enjoy!
Notes
Variations:
- Add 1 tbsp. orange zest and substitute the sweet potato for pumpkin / butternut.