Vata Pacifying Chocolate Orange Brownies
Preparation time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
These chocolate orange brownies are gluten and dairy free. They can easily be stored in an airtight container in a dry and cool place for a few days; in fact, their flavor increases with time.
- Boil the sweet potatoes for about 8 to 10 minutes (500gms of sweet potatoes makes approximately 400gms of purée). Ensure they are cooked well. Peel and cut into cubes. Place these into a pot with cold water to cool down; just enough water so the sweet potato cubes are covered. After a few minutes, once cool, drain the water and use a folk or a potato ricer to mash.
- Place the sweet potato purée into a bowl. Add the remaining dry ingredients: sweet almond flour, sweet potato flour, xylosweet, cocoa powder, coco nibs and orange zest.
- Make sure the dry ingredients are mixed well before adding the creamed coconut, vanilla essence, juice of 2 medium sized oranges.
- Melt the chocolate on low heat, fold carefully under the mixture.
- Prepare your baking tray with biodegradable baking paper. Spread the mixture on the tray (about 2cm thick) and bake at 175 °C for approximately 40 minutes. Use a toothpick to test if they are done.
- Wait until cooled down before cutting into squares, 4cm by 5cm (makes 24 pieces).
- 6 to 8 dates
- 400gm of sweet potato purée
- 60gm of xylosweet
- 125gm almond flour
- 125gm sweet potato flour
- 40gm of organic, 100% cocoa powder
- 100gm of organic melted chocolate 99%
- 200gm creamed coconut
- 90gm of coco nibs
- 2 tablespoons of vanilla essence
- Orange zest from one organic orange
- Juice of two medium sized organic oranges
Serve with coconut yoghurt and organic blueberries.
To make the chocolate orange brownies more suitable for a Kapha metabolism you may add 2 teaspoon of dried ginger powder to the mix. Unless you are sensitive to chocolate, you can have a brownie with a cup of soothing tulsi tea as an evening pre-bedtime treat.