1cupJapanese Sweet Potato – oven roastedUse any kind of sweet potato or yam
1cupgarbanzo beans, rinsed and drained
2Tablespoonsaquafaba – broth from the beans
6– 8 dates pitted – optional
1ripe banana3.75 ounces peeled
¼cupcocoa
¼teaspoonground cinnamon
¼teaspoonvanilla powder
½teaspoonbaking powder
½teaspoonbaking soda
½cfrozen cherries – slightly thawed
1cuprolled oats
1TablespoonCacao nibs optional
2Tablespoonschocolate chips sweetened or unsweetened
1 Tablespoonfresh orange juice
1Tablespoonfreshly grated orange zestThis addition comes from my friend Shayda from Healthy Cooking with Shayda, who made this recipe with the addition of orange juice and orange zest. When I tried it I loved it!
Instructions
Preheat oven to 350 degrees. Prepare a 9 inch baking pan – round or square with parchment paper or use a silicone pan.
In the work bowl of a food processor fitted with the S blade add the Japanese Sweet Potato, garbanzo beans, aquafaba, dates if using, banana, cocoa, cinnamon, vanilla powder, baking powder, baking soda and cherries, process until smooth. Add The rolled oats, orange juice and zest and process using the pulse function until they are well incorporated. Add cacao nibs or unsweetened chocolate chips if desired. They can go in the batter or just on top. They are not necessary – the brownies are delicious without them.Spread batter evenly in prepared pan. Bake for 25 minutes or until done. Don't over bake as we want them to be fudgy! Enjoy warm or cold. Top with Banana Cherry Nice Cream if desired.
Notes
You could use date paste in place of the whole dates - start with 1/4 cup and add more if you want it to be sweeter.