It’s almost Valentine’s day so you know what that means…it’s time to surround your loved ones with sweets and treats. For this Valentine’s day stay away from store-bought sweets and try our Flourless Chocolate Brownies.
We bet you’ll be surprised by the ingredients in this recipe. It’s mainly plant-based with sweet potatoes and ripe bananas as the base. We love sweet potatoes, don’t you?! They are a great source of vitamins and minerals, such as A and C, are anti-inflammatory, help regular blood pressure and are high in fiber. The consistency of the mashed sweet potatoes and ripe bananas are what allows for this recipe to be vegan and no eggs are needed as a binder.
There also is no flour of any kind used in this dish so the brownies have a lovely fudgy texture. They get their chocolate taste from using unsweetened cocoa powder and a sprinkling of vegan dark chocolate chips.
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Did you know that cocoa powder is a heart-healthy ingredient? It reduces inflammation, which allows for better blood flow lowering blood pressure and can improve cholesterol levels. We also used creamy peanut butter but if you have a nut allergy you can sub for a seed butter.
We’d love to hear from you, so leave us a comment or rating below! And if you make this recipe for Flourless Chocolate Brownies be sure to tag #hearthealthygreek when you share it on Instagram, Facebook, or save it to Pinterest.
Flourless Chocolate Brownies
Ingredients
- 2 large sweet potatoes
- 2 overripe bananas
- ⅓ cup natural creamy peanut butter or nut/seed butter of choice
- ¼ cup unsweetened cocoa powder
- 4 tbsp pure maple syrup
- 1 tsp vanilla extract
- pinch of salt
- ½ cup vegan dark chocolate chips plus more for topping
Instructions
- Preheat oven to 350 degree F.
- Cook sweet potatoes in the microwave (or oven) until soft, cut open and allow to cool.
- Place bananas in a mixer and blend until smooth (slight chunks are okay).
- After the potatoes have cooled slightly scoop out the flesh and add to the mixer and blend until smooth.
- Next add all remaining ingredients except chocolate chips and mix until incorporated.
- Line an 8” x 8” baking dish with parchment paper and spray with cooking oil.
- Fold chocolate chips into the batter and add to the baking dish.
- Bake for 20 minutes and check with a toothpick, if the batter sticks to the toothpick bake for an additional 10 minutes.
