Black Bean Fudge Brownies With Sweet Potato Caramel
Everybody loves brownies, but brownies with caramel are by far the best. This recipe uses a rich chocolate, black bean, and date brownie batter and then marbles homemade sweet potato caramel trough out the dessert.
BLACK BEAN FUDGE BROWNIES WITH SWEET POTATO CARAMEL [VEGAN, GLUTEN-FREE]
FOR THE CARAMEL:
1 cup medium diced sweet potato
1/4 cup raw almond butter
2 tablespoons maple syrup
A generous pinch freshly cracked Himalayan salt
FOR THE BROWNIES:
2 cups cooked black beans (or canned)
6 large Medjool dates, soaked for 30 minutes in warm water
1/4 cup steamed sweet potato
1/4 maple syrup
1/2 cup unsweetened cocoa powder
3 tablespoons hemp seeds
2 tablespoons buckwheat flour
1 teaspoon baking powder
1 teaspoon vanilla extract
1/4 teaspoon Himalayan or sea salt
Caramel (recipe above)
TO MAKE THE CARAMEL:
Bring a medium pot of water to a boil.
Add the sweet potatoes and simmer them until they’re tender.
Drain the sweet potatoes and add them to a small blender along with all other ingredients.
Blend everything until smooth.
Set this aside.
TO MAKE THE BROWNIE:
Preheat the over to 350°F.
Drain the dates and remove and discard the pits.
Add the black bean, dates, maple syrup and sweet potato to a food processor and process until the mix comes together and no large chunks of dates remain.
Add the remaining ingredients and process again until the mixture is smooth. The batter will be thick.
Transfer the batter to a parchment lined 8×8-inch pan or oven proof dish.
Place the caramel (putting 1/3 cup aside for garnish) on the surface of the brownies and then drag a thin knife through the surface to create a swirl effect.
Bake the brownies at 350°F for 35 minutes. They will still be soft when you remove from the oven. Let them cook completely before cutting this into 16 brownies or 32 small fudge pieces.
Serve them with an additional dollop of salted sweet potato caramel.