If you are used to eating highly sugared foods or mixes from a box, you won’t like how this tastes.
I am not able to eat wheat or sugar, so these brownies were such a treat for me. But for people who still eat sugar, they won’t give you that usual sugar buzz. They are sweetened naturally using fruits, so it has a very natural taste. The frosting is basically pureed nuts with a little sweetness added. Nothing like the pink and blue frosting on your little cup cakes from Vons.
Here is another sugar free recipe, Low calorie, Vegan, Sugar Free Scones with Lemon Cream Cheese Frosting.
Anyone who has been eating a Paleo diet will love these. They really are very simple to make. It is Just basically throwing everything into the food processor. I am not used to baking and even I managed to make these without messing up.
Inspired by The Healthy Foodie
- 1 Cup Pumpkin Puree or Sweet Potato Puree
- ½ Cup Persimmons or Apple sauce
- ½ Cup Soaked Dates - Take out the pit
- 1 Ripe Banana
- 1 tsp Pure Vanilla Extract
- 4 Free Range Eggs
- ¼ Cup Coconut Flour
- 2 tbsp Arrowroot
- ½ cup Cocoa Powder
- Pinch Freshly Ground Sea Salt
- 1 Tsp Baking Soda
- ¼ - ½ Cup Walnuts - Coarsely Chopped
- Almond Frosting
- ¼ Cup Soaked Dates - Take out the pit
- ¼ Cup Cocoa Powder
- ½ Cup Coconut Milk (full fat)
- ½ Cup Almond Butter
- 2 Tbs Raw Honey
- Pinch Freshly Ground Sea Salt
- Preheat oven to 375F.
- line a 9inch pan with parchment paper and grease the sides.
- Add dates, Banana. pumpkin, persimmons or apple sauce, cocoa powder and vanilla to a food processor and blend until smooth.
- Add eggs, one at at time.
- In a separate bowl, Mix coconut flour, arrowroot, baking soda. Add to food processor and blend until smooth.
- Add walnuts and mix but keep nuts chunky.
- Pour into baking pan and bake for 25-30 minutes.
- Cool before adding the frosting.
- Prepare frosting by blending all the ingredients in a food processor until smooth. Chill.
- Cover cake with frosting and chill over night.
