Flourless Dark Chocolate Ganache Brownies

Nothing says, “I love you!” like sweet potatoes, I mean, chocolate! Add the two together, along with a few other wholesome ingredients, and you have a decadent, grain free, dairy free, egg free indulgence.

I may or may not have licked the batter spoon during preparation (but, hey, no eggs so it’s totally safe!) This recipe is #RDapproved for your Valentine’s Day breakfast, snack, lunch, or dessert! (And, if you just can’t wait to dig in, this certainly can serve as a brownie batter dessert!)

Keep it on file for the other 364 days of the year because with just 7 wholesome ingredients it’s simple and satisfying enough for any weekday!

Flourless Dark Chocolate Ganache Brownies {Gluten Free + Dairy free}

Serves: 16

Ingredients:

• 2 cups baked sweet potatoes, pureed (I cook mine in the Instant Pot) You will likely use about 3-4 large sweet potatoes
• 1 cup almond butter, salted (the drippy kind!)
• ¼ cup maple syrup
• 1/2 cup cocoa powder 
• 1 teaspoon vanilla extract
• ½ teaspoon Himalayan pink salt

Instructions:

1. Puree baked sweet potato in the food processor. Remove from bowl and measure out 2 cups to add back in to the food processor (save the rest of the baked sweet potato to swirl into your oatmeal or yogurt or for homemade baby food!)
2. Add almond butter and cocoa powder to the sweet potato in the food processor and blend until smooth. Batter will be thick.
3. Spread evenly with a spatula into an 8×8 pan.
4. Bake at 350˚F for 25 minutes.
5. Allow to cool then frost with Dark Chocolate Almond Cream Ganache (recipe below).
6. Sprinkle with Himalayan pink salt if desired.

Almond Cream Ganache

• 4 Tablespoons Dairy Free Chocolate Chips (such as Enjoy Life or these bittersweet chocolate chips from Azure Standard)
• 4 Tablespoons almond milk cream* (coconut cream and natural heavy whipping cream work as well)

*Almond Cream: 1 cup water + 1/2 cup blanched slivered almonds + 1/8 tsp sea salt – blend in a high speed blender for 3 minutes.

1. In a small saucepan, melt chocolate chips over low heat, stirring constantly.
2. Add almond milk cream and stir to combine.
3. Spread evenly over brownies while still warm, or cool and beat well before spreading over the brownies if you prefer a fluffier icing (a traditional ganache).
4. Makes enough to thinly glaze an 8×8 pan. Double amount of ingredients if you prefer a thicker frosting.

Kitchen Notes:

• Feel free to try another nut butter such as peanut or cashew; however, I have not tested those variations.
• Can’t use maple? Try raw honey or date syrup instead.
• Can’t have cocoa powder? You might be able to get away with substituting equal amounts of carob powder but I have not tried that either.
• Reactive to vanilla extract on your MRT test? Just leave out the vanilla or experiment with another flavor such as peppermint or orange!
• Could you substitute butternut squash or pumpkin for the sweet potato? It might just work, but you also might find that you need more sweetener or it is a little more watery than the sweet potato. Let me know if you try it!

Favorite Things:

When you give this a try, be sure to leave a comment below and tag a picture of your LEAP friendly creation #aspoonfullofyum.

Here’s to Wholesome! Bethany