Sweet Potato Cranberry Chocolate Brownies - Raw Food Magazine
Sweet Potato Cranberry Chocolate Brownies

Sweet Potato Cranberry Chocolate Brownies

Sweet desserts made from vegetables are the best! Sweet potatoes work so well in these brownies, it’s a wonder anyone makes brownies any other way. Chocolatey, sweet, and rich — they’re everything you want from a brownie, plus stuff you never even thought a brownie could be! These brownies take brownies to a whole new level!

Ingredients

Brownie Dough:

  • 2 cups raw coconut flour (home made is preferred)
  • 2 cup sprouted buckwheat flour (or additional coconut flour)
  • 3/4 cup ground flax seed
  • 1/2 cup lucuma powder
  • 1 cup raw cacao powder
  • 1 cup soft medjool dates, pitted
  • 1/4 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1 tsp maple extract
  • 2 tsp cinnamon
  • 2 cups chopped raw sweet potato*
  • 3/4 cup filtered water
  • 2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
  • 3/4 cup raw pecan butter
  • 2/3 cup raw coconut butter (NOT oil), warmed to liquid
  • 1 cup raw cacao nibs
  • 1 cup dried cranberries

Chocolate Drizzle:

  • 1/4 cup raw coconut oil, warmed to liquid
  • 1/3 cup raw cacao powder
  • 2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
  • a pinch sea salt

Directions

  1. In a food processor, combine the coconut flour, buckwheat flour, flax seed, cacao powder, lucuma, dates and salt, and process until the dates are very finely chopped and it is all well combined.
  2.  Remove from the food processor.
  3. To the processor, add the vanilla, maple, cinnamon, sweet potato, water, coconut nectar, pecan butter, and coconut butter and process until smooth.
  4.  Add back the dry ingredients, and process until smooth like cookie dough.
  5.  Turn out into a bowl or on a piece of parchment, and knead in the cacao nibs, and cranberries.
  6. Then press the brownies into a 1 1/2 inch square on a lined dehydrator tray.  Dehydrate** for about 4-6 hours until a little dry on the outside, then cool and cut into12 squares.
  7. Whisk together the chocolate drizzle ingredients, then drizzle over the brownies and allow to set a few minutes until dry.
  8. Enjoy!  Store in the fridge.

*Since sweet potatoes may vary in dryness, if you feel that the dough seems too dry add a little more moisture in the form of a few tsp water at a time until it reaches the consistency you like.
**Alternatively, you may simply place the bars in the freezer to firm up but keep in mind they will be more fudgy.

Amy Lyons

Chef: 

Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. Graduated from Bethel University in Studio Art with a passion for creating beautiful things and helping others eat healthier.

 

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