It’s time to put on your stretch pants and dive into the turkey, the stuffing, the root veggies, and drown them all in copious amounts of gravy. After all, Thanksgiving is a day to count your blessings and not your calories, right?
But what if you had a sweet treat that eased just a little bit of that guilt? These unbaked brownies will get you through the autumn season feeling slightly less guilty than their dairy and refined sugar laden cousins.
Brownie Base:
1 cup almonds – 1 cup shredded unsweetened coconut – 1 cup of pecans – 1 cup of pitted dates – 1/2 cup raisins – 1/2 cup and an added 1 tbsp of cacao powder – 1 1/2 tsp vanilla bean powder – 1/8 tsp sea salt – 1-4 tsp of almond milk or water while processing
Grind almonds and coconut in a food processor until quite fine. Add the remaining ingredients and process to form a dough – adding the water or almond milk as needed. Press into an ungreased 8″x8″ pan. Set aside.
Frosting:
1 1/2 cups packed, diced and peeled sweet potato – 1/2 cup dates soaked in 1/2 cup of warm water for 30-60 minutes – Save 1/4 of the date soaked water – 2 1/4 tsp pumpkin pie spice – 1/2 tsp vanilla – 1/4 cup melted coconut oil
Gently steam sweet potato until it’s soft enough to be packed down. Blend all ingredients – except for the coconut oil – until smooth in a food processor. Add in the oil and blend together. Spread over the brownies and let chill for 6-8 hours before drizzling.
Drizzle: (aka: the magic)
2 tbsp maple syrup – 1 tbsp of cashew or almond butter – 1 tbsp + 1 tsp cacao powder – 1/2 tsp cinnamon – 1 tbsp melted coconut oil
Whisk together all ingredients and drizzle over frosting. Chill for a minimum of one more hour.
Cut into squares, and share the love!
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