It wouldn't be fair to this dessert to call it a brownie.
There are hundreds of health food junkies out there running around calling recipes similar to this 'Sweet Potato Brownies' but that's just not okay.
Because a brownie- a brownie needs to be dense. A brownie feels like dead weight in your hands. It sticks to the roof of your mouth it's so fudgy. It has a crackly shiny top and just a 1" square is enough to satisfy.
That doesn't mean there's anything wrong with what this is- it's just simply not a brownie. It's a light, fluffy chocolate cake with a depth of flavor and ZERO DAIRY, GLUTEN or REFINED SUGAR!
Are you kidding me? I wouldn't have believed it either. This cake is unbelievably decadent and moist and you won't even miss the sugar- I promise.
Chocolate Peanut Butter Cake (vegan/gluten free)
1/2 c almond butter
1/2 c cooked sweet potato (from an actual baked sweet potato, not canned puree)
1 flax egg (1 TBSP flaxseed meal + 2.5 TBSP water)
6 TBSP maple syrup
1/4 c cocoa powder
2 tsp vanilla
1/2 tsp baking soda
1/2 c coconut manna
1/2 c creamy peanut butter
1 can full fat coconut milk, chilled overnight
1/2 tsp salt
2 TBSP maple syrup
Start by making the flax egg- in a small bowl combine the flaxseed meal and water and set aside for five minutes until it firms up.
Preheat the oven to 350 and line an 8x8" pan with parchment.
In a medium bowl, combine the almond butter and sweet potato with a fork or whisk until smooth and creamy. Whip in the flax egg and maple syrup until combined. Whisk in the cocoa powder, vanilla and baking soda.
Pour the batter into the parchment lined baking pan, bake for 25-30 minutes until a toothpick inserted in center comes out clean.
Once the brownies have cooled completely in the pan, prepare the peanut butter frosting.
DO NOT SHAKE the can of coconut milk. Open the can and scrape the top into a small bowl, saving the transparent liquid in the fridge for smoothies at another time. Beat the coconut cream until it's light and fluffy like whipped cream. Set aside.
In a medium bowl, beat the coconut manna with the peanut butter and maple syrup until completely combined. Fold in the whipped coconut cream until smooth and spread over cooled cake.
Store cake in fridge until you're ready to serve. Prepare for people to propose to you when they take a bite. And then tell them it's made with all wholesome ingredients!
xo
Audrey