This isn’t quite a brownie, isn’t quite cake, but it is extremely delicious. It is light and fluffy, but rich and moist. I used carob powder instead of cacao powder to make it migraine friendly, but either can be used. This is my favorite dessert I’ve made and I will definitely be making it again. And the best part is – they are healthy!
2 cups dates, pits removed, loosely packed (if possible, soak these in warm water for an hour or two first)
3 tsp vanilla extract
1/3-2/3 cup water
2 ripe avocado
2 cups sweet potato puree ( this is about one and a half 15oz cans)
1 cup unsweetened apple sauce
8 eggs (Yes! EIGHT!)
1/2 cup coconut flour
1/4 cup tapioca flour
1 cup carob powder
2 tsp ancho chile powder
1 tsp salt
2 tsp baking soda
1/2 cup date mixture (made above)
3/4 almond butter
1/2 cup carob powder
1/4 cup honey
3/4 cup coconut milk (the full-fat, canned kind makes for a richer icing)
pinch of salt
Preheat oven to 375 degrees. First, put the dates in water and microwave them for a minute or two to make sure they are nice and soft. Then, drain them and add them to the food processor with a tablespoon of vanilla and water. Process until the mixture is smooth, adding water if it is necessary to make the mixture smooth. Remove half of the mixture from the food processor, leaving the other half (should be about 1/2 cup). Add the avocado, sweet potato puree, applesauce, and vanilla to the date mixture. Process until smooth. Add carob powder to the mixture and again process until all ingredients are incorporated. Next, remove the mixture from the food processor and transfer it to a mixing bowl or a stand mixer. Add the eggs one at a time, mixing well between each one. Finally, add coconut flour, tapioca flour, salt, chile powder, and baking soda. Lightly grease a baking pan. I used 2 9×9 baking pans, you could also use a 9×13 and have thicker brownies. Transfer batter to pan and bake for about 20 minutes, depending on thickness of batter (a toothpick inserted into the cake should come out clean when it is finished).
While the brownies are baking, make the icing. Rinse out the food processor and put the other half of the date mixture back into the bowl. Add almond butter, carob powder, honey, coconut milk, and salt. Process until smooth.
After brownies come out of the oven, let them cool completely in the refrigerator before icing them. Then, spread the icing over the brownies. Sprinkle with pecan pieces, if desired. *I think these brownies were better cold, but they can also be served warm.