Sweet potato brownies with avocado cacao ganache! It’s crazy how amazing these taste with such diverse ingredients. They are gluten-free, refined-sugar free and vegan – and so fudgy and delicious! Original recipe from: twistingmymelon on instagram
For the Brownies:
- 2 sweet potatoes
- 1 teaspoon vanilla extract
- 10 medjool dates
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 tablespoon melted coconut oil
- 4 tablespoons maple syrup
- Pinch of salt
- 5 tablespoons cacao powder
- 1 cup ground almonds (can be substituted for oats)
- 1 cup oats
For the Ganache:
- 1 mashed avocado
- 1 tablespoon melted coconut oil
- 2 tablespoons cacao powder
- 1/2 teaspoon vanilla extract
- 5 medjool dates
- 2 tablespoons maple syrup
- 1 tablespoon almond butter (can be substituted for peanut butter)
- Preheat oven to 350 degrees fahrenheit and line a baking tray with parchment paper.
- Steam or boil the sweet potato until soft and tender. Cut into very small pieces to make this process faster. Then, combine with dates in the food processor.
- Add the rest of the ingredients to the food processor and blend until very well combined. There should be no chunks, just a smooth batter!
- Pour batter into lined baking tray and bake for 30 minutes.
- While brownies are cooking, combine all ganache ingredients in food processor. There is no need to wash it in between! Place in fridge until brownies are completely cool.
- Spread ganache on brownies and slice into bite-size pieces.
This recipe makes about 4 bowls.
- 2 cups basmati rice
- 4 cups water
- 1 tablespoon rice vinegar
- 1 cup edamame
- 2 avocados
- 1 english cucumber (sliced)
- 3 carrots (shredded)
- 2 tablespoons fresh ginger (shredded) OR pickled ginger
- 1/4 mayo (use veganaise to make this recipe vegan)
- 1 teaspoon siracha hot sauce
- 1 tablespoon sesame seeds
- Soy sauce (to taste)
- Cook rice according to directions on package (usually 1 part rice to 2 parts water).
- While rice is cooking, slice the cucumber, avocado and shred the carrots and ginger. Also, mix together the mayo and hot sauce to make your spicy mayo in a ziploc baggy and cut a small hole in the corner.
- Once rice is cooked, add the rice vinegar and fluff with fork. Add the rice to 4 bowls and top with the rest of your ingredients.
- Squeeze spicy mayo over top and top with sesame seeds. Add soy sauce as needed.
Such a warm and toasty dish for a cozy autumn day.
- 1 tablespoon extra virgin olive oil
- 2 sweet or cooking onions
- 3 stalks of celery
- 2 apples
- 1 can pinto beans
- 1 can kidney beans
- 1 can crushed tomatoes
- 6 tablespoons tomato paste
- 1 cup vegetable broth
- 1 teaspoon cinnamon
- 2 teaspoons cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Heat olive oil in a pot over medium heat and add diced onions. While onions are cooking, slice celery into small pieces and add them to the pot. Then, dice up both apples and add them in as well.
- Once the onion, celery and apples are tender, add in tomato paste, can of crushed tomatoes (juices too) and 1 cup of vegetable broth. Cover with lid and simmer for 10-15 minutes.
- Add in drained and well rinsed beans and all the spices (cinnamon, cumin, cayenne pepper and garlic powder).
- Continue to cook on medium low heat for a few more minutes before serving.
- Serve with a warm multigrain bun or toast. YUM.
*This can be made ahead of time and then put in the crockpot on the “keep warm” setting.