I find the more you try to deny yourself dessert, the more you crave it! Which in the end is a lose lose situation if it involves a binge session of sugar filled goodies (I’ve been there many a time and I’m sure I will again. How the saying goes, we’re only human!).
I have baked many a brownie in my time (don’t laugh!), so I know how crazy the butter and sugar content are. Don’t get me wrong, I will still bake the butter and sugar laden brownie on the odd occasion to share with family and friends.
However, this brownie recipe will indulge my dessert cravings on a regular basis. This is the solution to enjoy dessert daily with all natural, good for you ingredients.
The icing makes this recipe pop. Believe me when I say go to the extra effort to finish it. I considered baking just the brownie by itself. The taste “very healthy”! With the icing, yummmm, just what the brownie needs. Hubby wanted to top it with cream, ah no!!!
Happy baking!!
| Ingredients |
1 cup cooked puréed sweet potato (approximately 3 sweet potatoes)
1 avocado
1/2 cup Apple sauce
1/4 cup Honey
1 tsp vanilla extract
1/2 cup Cacao powder
4 eggs
1/4 cup & 2 Tbsp coconut flour
1 tsp bicarbonate soda
1/2 tsp Himalayan pink sea salt
| What To Do |
Pre heat oven to 150-160•C (depending how hot your oven is)
Prepare your brownie tray with foil (first layer) and baking paper (second layer)
Peel the sweet potatoes, chop and place in steamer, until a fork goes through. Purée (I used my NutriBullet) – set aside to cool
Place avocado, apple sauce, honey, vanilla extract and (cooled) sweet potato purée in a large bowl and mix with a whisk by hand
Once creamy, add cacao powder
Add 1 egg at a time until smooth
In a separate bowl combine coconut flour, bicarbonate soda and Himalayan pink sea salt
Add dry ingredients to wet ingredients and stir until smooth
Bake in oven for approximately 20 minutes (I like to turn mine after 10 minutes then check on it at the 18 minute mark. Nothing worse than a burnt brownie!)
Let it cool in the pan
Chop into squares
Icing
1/2 cup coconut milk
1/4 cup honey
1/2 cup macro almond spread
1/2 cup cacao powder
sprinkle of Himalayan pink sea salt
Mix all ingredients together until smooth and pour on top of brownie slices
Bon appetit! Enjoy for the whole family. Or feel free to freeze some, pop some in the fridge for desserts during the week.

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1 Comment

  1. […] | No Bake Chocolate Coconut Cookies |             | Healthy Chocolate Brownie | […]

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