I had been intending to make this recipe for over a year.
I could not find date paste. After staring at the almond butters and coconut oils for a very long time, willing them to turn into date paste, an employee asked if she could help me. Turned out she couldn’t. No date paste. And I was not buying coconut flour, when I had almond meal to use up.
As for the icing? Uh, yeah, that was not happening. Not today. I do not have the money to buy hazelnut butter, or coconut milk, or other ingredients that I would not know what to do with the leftovers. Oh yeah, and more date paste.
I figured date paste was used to sweeten the brownies, so I used an overripe banana instead. Still healthy and “natural” right?
The result was….not a brownie. It was mousse! Rather like my black bean experiment months ago. The texture of these “brownies” are even softer than the black bean ones, but it is also sweeter. I love the hint of banana that shines through these, so I was very happy that I made that substitution. The almond meal? It disappeared. I might try to add more in the future to get more of a brownie texture, and less mousse. The walnuts are really wonderful in these.
Why didn’t I make the icing? I had too few of the ingredients, and this is healthier right? (Ok, fine, I got a little tired after making these, sweet potato chips, and Sun-dried Tomato and Balsamic Chicken Pasta all in one evening.)
I never have super high expectations for these sort of recipes….but curiosity keeps me trying them!
1 ripe avocado
1 c sweet potato puree
1/2 c applesauce
1 large, very ripe banana
1 tsp vanilla
1/4 c almond meal
1/2 c cocoa powder
1/2 tsp salt
1 tsp baking soda
1/3 c walnuts, chopped
Heat the oven to 325oF. Puree the avocado, banana, sweet potato, applesauce, and vanilla together. In a bowl, sift together the almond meal, cocoa powder, salt, and baking soda. Combine the wet and dry ingredients and stir until thoroughly mixed. Whisk in eggs. Fold in walnuts, and pour batter into a greased 8″x6″ dish. (Or use a 8″x8″ or 9″x9″ and cut down the baking time accordingly.) Bake for approximately 50-60 minutes, or until a toothpick inserted in the center comes out cleanly. Refrigerate until completely chilled. Enjoy!