Why eat traditional brownies when you could have sweet potato brownies with date caramel frosting? Emily von Euw’s recipe from her new cookbook, Rawsome Superfoods, is off-the-hook moist, fudgy and indulgent—yet each brownie has only 150 calories and 8 grams of sugar.
“This recipe is … rich in cacao flavor and not overly sweet,” Euw explains in her book. “It’s delicious with any frosting you like, but I love a salted caramel situation. Sweet potatoes are high in beta-carotene (vitamin A), vitamin C, potassium and fiber.”
We’re gonna go ahead and consider this a salad.
Juicy Green Pineapple Smoothie with Mint, Basil and Spirulina
1 small to medium cooked sweet potato, roughly chopped
1½ cups cooked black beans
⅓ cup pitted Medjool dates
½ cup cacao powder
¾ cup almond flour
1 tablespoon ground flaxseed
1 tablespoon baking powder
¼ cup coconut oil
½ cup nondairy milk
1 teaspoon pure vanilla extract
½ teaspoon sea salt
1 to 2 tablespoons ground coffee beans
½ cup dates, or more as needed
½ cup almond milk
1 teaspoon lemon juice
¼ teaspoon sea salt
1 heaping tablespoon almond butter
1 tablespoon cacao butter wafers, or coconut oil, melted
1 heaping tablespoon cacao powder
1. Preheat the oven to 350°F.
2. To make the brownies, throw everything into the bowl of a food processor or blender and process until you have a thick, wet batter.
3. Pour the batter into a lined pan and bake until the brownies smell ready and a fork or toothpick comes out clean, 30 to 40 minutes. Let cool for 30 to 60 minutes.
4. To make the frosting, let the dates sit in the almond milk for 10 minutes and then blend together all the ingredients until smooth.
5. Frost your brownies, slice and enjoy! These will keep for a week in the fridge.