- 1 medium sweet potato (about 1 cup)
- 1 cup cocoa/ cacao powder
- ¼ cup oat flour (blend oats to make flour or use spelt, or unbleached pastry flour)
- 1 teaspoon baking soda
- ¼ teaspoon pink himalayan salt
- ¼ cup nut-seed butter (peanut butter, sunflower or cashew butter)
- ¼ cup maple syrup
- ¼ cup coconut oil (melted)
- ½ teaspoon vanilla extract
- Extra chocolate option: Use ½ cup vegan chocolate chips/chunks in the batter for extra chocolate and fudginess, and or walnuts.
Cannabis infused option: use ¼-½ cup herb-infused coconut oil
Date caramel sauce topping
- 16-20 medjool dates, pitted (soaked for 30 minutes in warm water if dry)
- ¾ to 1 cup plant milk (coconut, oat or hemp milk work best)
- ½ teaspoon pink himalayan sea salt
- 1 tsp vanilla extract
- 1 tsp maple syrup
- For a crunch and extra sweetness: mix in/topping options: walnuts, powdered sugar
- Powder lightly with flour
- Peel, rinse and dice sweet potato. Soften by steaming or boiling.
- Add all ingredients to a food processor or high-powered blender and blend until completely smooth (no lumps). Add more maple syrup for sweetness and blend to mix. Add walnuts, chocolate chips and mix in
- Pour batter into pan and bake for 25-30 minutes. For fudgier brownies, cook a little longer (careful not to burn).
- Rinse food processor/ blender and then add all ingredients for date caramel and blend until smooth, so that no chunks of date are present (there may be residual pieces of skin collected together, add a little milk in increments of ¼ cup to thin out the caramel. Add less than ¼ cup of maple syrup to keep consistency and sweetness. Set aside.
- Remove pan from oven and allow brownies to cool (throw the pan in the freezer with a cover for 10 minutes)
- Once cooled, spread a layer of date caramel across the top of the brownie to desired thickness. Dust with powdered sugar and serve plain or with vegan ice cream.
8. Store excess date caramel in a glass container and refrigerate for up to 2 weeks.
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