Chocolaty Brownies

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Recipes from “The End of Heart Disease” by Joel Fuhrman, M.D. Copyright 2016.

Serves: 9

For the Brownie:
½ cup natural cocoa powder
½ cup chestnut flour or almond flour
1¾ cups mashed cooked sweet potato
½ teaspoon cinnamon
1 teaspoon alcohol-free vanilla flavoring
½ teaspoon baking soda
½ teaspoon baking powder
2/ 3 cup roughly chopped walnuts
1 tablespoon ground flax seeds, hemp seeds, or chia seeds
3 tablespoons unsweetened soy, hemp, or almond milk
For the Icing:
6 regular or 3 Medjool dates, pitted
2 tablespoons tahini
2 tablespoons natural cocoa powder
4 to 5 tablespoons water to thin icing

For the brownie, preheat the oven to 350˚F. Mix together the cocoa powder and flour and then mix into the mashed sweet potato. Stir in cinnamon, vanilla, baking soda, baking powder, walnuts, seeds, and nondairy milk. Press dough into a lightly oiled 9 ✕ 9-inch baking dish and bake for 30 minutes. The brownies will firm up after they have cooled.

For the icing, process dates with a food processor until they form a paste, then add remaining ingredients. Spread on brownies after they have cooled. Cut into squares.

PER SERVING: CALORIES 199; PROTEIN 6g; CARBOHYDRATE 25g; TOTAL FAT 11.2g;
SATURATED FAT 1.5g; SODIUM 95mg; FIBER 6g; BETA-CAROTENE
6032mcg; VITAMIN
C 8mg; CALCIUM 84mg; IRON 2mg; FOLATE 23mcg; MAGNESIUM 81mg; ZINC 1.2mg;
SELENIUM 2mcg

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