The fudgey, chewy, complete decadence of a brownie rocks my world! HOWEVER - since going Paleo (I'm not perfect and sometimes I eat peanuts thus the recipe below), Vegetarian, Refined Sugar Free and finding out I am celiac, I have been hunting and hunting for a brownie recipe that ticks allllll the boxes but is as nutrient dense as possible. The Avocado Frosting is even made with Manuka honey - so you can indulge in these brownies when you are sick and the beauties in the Manuka will help you on your way to feeling better again!
I'm at a point in my life now where I'm so in tune with my body and what It agrees with and what It doesn't, that I will not actively eat something I know will make me feel bad. Thus the drive to find/create a recipe that will satisfy my sweet tooth and nourish me from the inside out!
I have torn Pinterest apart finding Paleo brownie recipes and trying them. Some of them have been good, some not so good. So I began creating my own recipe and its been trial and error ever since. So today beautiful people - I am SO excited to share this brownie recipe with you that I have FINALLY tweaked and worked into what I believe to be the best gluten free, vegan, anti inflammatory brownie ALIVEEEE.
It's called a breakfast brownie because it is protein packed and filled with all the best stuff to start your day! And who on earth doesn't want to eat brownies for breakfast? I use Nut Butter when I'm behaving... but sometimes I crave peanut butter, so I be naughty and use that instead (peanuts and chocolate? Hell yes!) I don't seem to have an issue eating and digesting peanuts, so I do indulge in them occasionally. But if you are strict paleo and trying to get your disease, or condtion under control - I highly recommend that you omit the peanut butter and switch for a nut butter of different choice. If you are allergic to nuts - then switch to a seed butter (Tahini Works well).
Cacao is FILLED to the brim with Vitamins and Minerals and is a fantastic Pre Biotic (travels through the colon undigested and feeds your microbiome), Sweet Potato is amazing & packed with Nutrients, and the good fats from the nut butter and coconut oil will help keep you satiated throughout the day!
Ok so get those baking sheets ready, get your coconut oil out - and lets blow this brownie stand!
Recipe
Serves - 9 -
Time: 1 Hr 20 Mins
What you will need:
BROWNIE:
2 Cups Mashed Sweet Potato
1/2 Cup Nut Butter of Choice
1/2 Cup Tahini
1/4 Cup Raw Organic Honey
1/2 Cup Raw Organic Cacao
2 Tablespoons Melted Coconut Oil
1 Vanilla Pod
FROSTING:
1 Ripe Avocado
1/2 Over Ripe Banana
1/4 Cup Manuka Honey
1 tsp Cinnamon
1/2 cup Raw Organic Cacao
1 Vanilla pod
2 Tablespoons Coconut Oil
What to do:
BROWNIE:
Preheat oven to 180 degrees.
Roast your sweet potato, skin on and wrapped in foil in the oven until cooked through which is dependent on the size of the sweet potato you are using. This ensures that no excess water will be in the batter making your brownies sloppy. And Roasting the sweet potato instead of boiling means that its extra sweet because the potato caramelises.
Once cooked, peel the skin off and mash using a masher. Add the 2 tablespoons of coconut oil. The excess heat from the potato will melt the oil. Mix well until no lumps.
Add the rest of the ingredients and mix well.
Grease and line a baking sheet with baking paper.
Pour the batter onto the baking sheet and cook in 180 degree oven for 20-25 minutes or until skewer comes out clean.
Remove from oven and allow to cool COMPLETELY on the sheet. Taking them off the sheet early will cause them to fall apart.
As you can see in this picture, mine has lumps on the top. I had some Vegan Loving Earth Chocolate in the freezer so I crumbled and put this on top of the batter before I cooked the brownies. The chocolate went all gooey and then hardened before I put the frosting on.
While Cooling prepare your Frosting
FROSTING:
Using a food processor, blend the banana and avocado until there are no lumps. Add all your other ingredients and pulse until combined, frequently wiping down the sides of the food processor. Once all blended, transfer to a bowl and let chill - but not until completely cold.
Spread frosting on brownies, cut and Voila!
I like to top mine with a tablespoon of coconut yoghurt and fresh raspberries 👌🏻
