Gluten-Free, Soy-Free, Oil-Free, Grain-Free, No-Sugar-Added, Vegan (of course!)
Happy New Year, everyone!! 2018 already? Where has the time gone!? The start of a new year is always the perfect time to begin living a healthier lifestyle; nonetheless, how is one expected to cease enjoying sweets? Well, now you don’t have to with these Healthy Breakfast Brownies! Still ever-so-chocolatey, decadent, and oh-so-sweet, you will never even know just how nourishing these brownies actually are!
Let’s quickly break down just how healthy these brownies are. The base of sweet potato will supply your body with healthy carbs, vitamins A, C, B1, B2, and B6, fiber, and potassium. The un-rejoiced superfood spinach smothers you with zinc, plant-based protein, fiber, vitamins A, C, E, K, and B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. The brain-nourishing dates give you calcium, iron, potassium, manganese, copper, magnesium, and phosphorous. The fabulous coconut flour and almond flour supply you with healthy fats, along with plant-based protein. And, last but not least, the cacao powder is filled with antioxidants, magnesium, iron, and calcium. Let’s just say that these brownies are pretty healthy! Now, go get baking!!
- Two cups of baked then mashed sweet potato
- 3/4 of a cup of almond flour
- 1/2 of a cup of coconut flour
- 1¼ cups of cacao powder or cocoa powder
- ½ of a tsp. of vanilla
- One tsp. of baking soda
- 1½ tsp. of lemon juice
- One cup of spinach
- 10-12 medjool dates, pitted and soaked (see directions)
- 1/2 of a cup of water
- Pinch of pink Himalayan salt (any salt will work, but I find this salt to be the most nutritious)
- Optional: three tbsp. of cacao nibs
Healthy Chocolate Frosting: (optional, but makes these brownies more delicious!)
- Ten medjool dates, pitted and soaked (see directions)
- Two tbsp. of water
- 1/3 of a cup of cacao powder or cocoa powder
- 1/4 of a tsp. of vanilla
How to make:
- Preheat your oven to 350 degrees Fahrenheit, and line a 15×10 baking dish with parchment paper.
- Pit the dates for the brownies, then soak them in enough hot water to cover them for 10 minutes.
- Drain the dates, then add them and the mashed sweet potato, spinach, and water to a high-speed blender and blend until smooth and fully combined.
- Transfer the blended batter into a large bowl, then mix the almond flour, coconut flour, cacao powder, vanilla, lemon juice, baking soda, and cacao nibs (if using) into the blended batter until fully combined. (You can also skip this step and simply blend these ingredients in the blender; however, I found it a bit too difficult to evenly blend all of the ingredients)
- Pour the batter into the lined baking dish, then evenly spread the batter out.
- Bake the brownies for 50-60 minutes, or until a toothpick comes out clean.
- Soak the dates for the frosting in enough hot water to cover them for ten minutes.
- Drain the dates, then blend them with the two tbsp. of water in a food processor until a smooth paste forms.
- Blend the cacao/cocoa powder and vanilla into the dates until fully combined, then transfer the frosting into a covered bowl and place it in the refrigerator until it is time to frost the brownies.
- Remove the brownies from the oven, then let them cool completely before cutting and frosting.
- Frost the brownies.
- Cut, serve, and enjoy!
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