Frosted Flourless Brownies

Printed from: www.grandmotherskitchen.net

Ingredients

Makes 1 (9-inch) cake

BROWNIES

Wet Ingredients:

2 (15 oz) cans chickpeas drained and rinsed

1/2 cup milk of your choice

1/3 cup nut butter or seed butter of choice

1/2 banana or 1/4 cup applesauce

2 tsp vanilla extract

Dry Ingredients:

3/4 cup coconut sugar or brown sugar

3/4 cup ground almonds

1/2 cup + 2 Tablespoons cocoa powder

2 Tablespoons ground flax seeds or ground chia seeds

1 tsp baking powder

1/4 tsp baking soda

Pinch of salt

OPTIONAL: 1/2 cup dairy-free chocolate chips OR dark chocolate chips 70% cacao or higher

Directions

:

1. Preheat oven to 350 degrees F.

2. Line a 9-inch round baking dish with parchment paper or grease with coconut oil.

3. Blend the chickpeas with all wet ingredients in a food processor until smooth. Be sure to blend long enough to get to a very smooth texture.

4. Add all dry ingredients to the food processor and blend again until the mixture is combined. Stir in the chocolate chips.

5. Pour into the prepared baking dish, place into preheated oven and bake for 35-45 minutes or until a toothpick inserted in the middle comes out clean. Baking times will vary with ovens. Remove and cool completely before frosting.

SWEET POTATO FROSTING

Ingredients:

2 small sweet potatoes, cooked or enough for (1+1/2 cups when cooked and mashed)

1 cup sunflower seed butter or any nut butter

1/3 cup agave syrup or maple syrup

4 Tablespoons cocoa powder unsweetened

1/2 Tablespoon pure vanilla extract

Pinch of salt

1/8 to 1/2 cup canned coconut milk canned (amount depends on consistency)

Directions

1. Bake the sweet potato. Cool in the refrigerator. Peel, mash and measure out 1 1/2 cups.

2. Place all the ingredients,except the milk, into your food processor. Blend to combine. Add the milk in small increments starting at 1/8 cup until you have a nice consistency. The frosting should be creamy and rich.

3. Frost the brownies. The brownie and frosting should be kept refrigerated.

ENJOY!