This weekend was one of my beautiful friends surprise birthday party. I wanted to impress everybody, and believe me these brownies did the job, they were the center of the attention. In this recipe I combined my love for baking and raw desserts in one treat.
Words are not needed here so let’s go straight to the recipe.
- 3 Tbsp Coconut flour
- 5 Tbsp Cocoa powder
- 1 tsp Baking powder
- 1/2 tsp Cinnamon powder
- Pinch salt
- 1 Medium size sweet potato baked or steamed (mashed)
- 1 banana (mashed)
- 3 eggs
- 1/4 C. Coconut oil (melted)
- 1/3 C. Liquid sweetener
- 1/2 tsp Vanilla extract
- 1 C. Raspberries
- 1/2 C. Cashews
- 2 Tbsp Coconut nectar
- 2 Tbsp Water
- 2 1/2 Tbsp lemon juice
- 1/4 C. Melted coconut oil
- 1 Tbsp lecithin, (optional)
- 2 1/2 Tbsp Cacao butter melted (optional)
- Preheat oven 350 degrees and grease a baking pan with coconut oil.
- For the brownies. Mix coconut flour, cocoa powder, baking powder cinnamon and salt and set a side.
- In a deep pot or an electric mixer bowl combine the sweet potato, banana, eggs, coconut oil, liquid sweetener and vanilla extract, mix well, add dry ingredients mixing well, be sure there are not crumbs but don't over mix.
- Put the butter in your prepared baking dish and bake 30-35 minutes.
- Let them cool completely before to cover with frosting.
- For the frosting. Combine all ingredients but the coconut oil, cacao butter and lecithin (if using) in a high speed blender until completely smooth.
- Add the oil, cacao butter and lecithin and blend again.
- Cover the brownies with the frosting and place in the freezer for couple of hours.
- Get the brownies out the freezer and cut them, very carefully get them out the pan and place them in the serving dish. If you use the cacao butter they can be out side if you skip it keep them refrigerated at all times.