No-Bake Brownies

Recipe & image: Lindsay Young, RHN, BSc Holistic Nutritionist
@eatyoungnutrition

Gluten-free, dairy-free, refined sugar-free, oil-free

Prep time: 1 hour plus 1 hour for chilling

Makes: 12 bite-sized brownies

Ingredients

1 medium sweet potato
2/3 cup raw walnuts
2 tsp vanilla extract
1 tsp cinnamon
1/4 cup raw cacao powder
1/2 cup almond pulp or almond flour*
1/4 cup Flora Turmeric & Cinnamon ACV (half of one 100 mL shot)
2 pitted Medjool dates

To Top:

1/4 cup chopped walnuts
2 ounces chopped 85% dark chocolate
Large flake sea salt

Directions:

  1. Preheat oven to 425°F and poke a few holes in the sweet potato. Bake for 35-45 minutes or until soft. This step can be done the night before, as I like to chill the sweet potato before scooping out the flesh.
  2. Scoop out the flesh of the sweet potato and set aside the skin*. Add the flesh to a food processor and blend until creamy. Add vanilla and cinnamon. Try not to eat too much of this mixture! It’s so delicious.
  3. Add walnuts, raw cacao, almond pulp/flour, dates and the ACV. Blend again until the brownie batter is creamy and forming a soft dough. It should ball up along the sides. If it’s still too wet, add more almond flour.
  4. Scoop out batter into a 4 x 8 baking dish lined with parchment paper to keep batter from sticking. I wrapped mine around to form the dough. Freeze for at least one hour.
  5. Remove brownies from the freezer and cut them into bite-sized pieces. Top with extra chopped walnuts, dark chocolate pieces and sea salt. Keep refrigerated and serve cold!

Recipe Notes:

  1. The skin of the sweet potato can be used for other recipes or eaten as is!
  1. Almond pulp is the leftover fiber from straining almond milk. Alternatively, use almond flour or rolled oats.