Purple sweet potato spiced brownies with maple kefir frosting
Purple sweet potato spiced brownies with probiotic maple kefir frosting, versatile as it is delicious. No grains, no refined sugars. Made with SuperFeast's Mason's Mushrooms tonic herb blend. Enjoy as a snack or even for breakfast.
1organic ripe avocadoyou could use 1/4 cup cacao butter instead
1pasture raised eggor flax egg, or chia egg
1tsporganic vanilla bean
1/3cuppure organic maple syrup
Creamy maple kefir frosting
3/4cupraw activated organic cashewssoaked overnight or at least 2-3 hours, and rinsed
1/4cupgrass fed raw goat kefiror coconut kefir
2tbsporganic virgin cold-pressed coconut oil
2tbsppure organic maple syrup
1tspfresh organic lemon juice
1/2tsporganic vanilla bean
1/4tspPeruvian mountain salt
2-4tbspfiltered wateras needed for blending
Instructions
Preheat the oven to 400 F. Line the brownie pan with the parchment paper. This pan will be used for both roasting the sweet potato and the final brownies. Right away, chop up your sweet potato into rough disks, about 1 cm thick. Spread them out on the baking sheet and roast the sweet potato pieces until oozing, 30-35 minutes.
While the sweet potatoes are roasting, prepare the rest of the ingredients. In a food processor, blend the dry ingredients into a fine crumble: walnuts, shredded coconut, cacao, ginger, cinnamon, nutmeg, clove, bicarb soda, sea salt and collagen. Add the wet ingredients to the dry crumble: coconut oil, avocado, egg, vanilla and maple syrup. Blend it all into a thick brownie batter. Set the food processor aside.
Once the sweet potato chunks are well roasted, remove and let them cool to room temperature, 10-20 minutes. In the food processor, introduce the sweet potato and blend to combine evenly with the brownie batter. Keep the brownie pan lined with parchment paper intact to bake the brownie batter. The batter will be really thick so you'll have to spread it out in the pan.
Bake the brownies at 375 F for 40-50 minutes. Remove and let cool; it'll smell absolutely heavenly. Serve warm if you like, but I HIGHLY recommend freezing them for best texture. Once brownies are cooled to room temperature, transfer the baking tray to the freezer to solidify for about 1 hour (up to overnight).
Make the maple kefir frosting. In the food processor, combine the cashews, kefir, coconut oil, maple syrup, lemon juice, vanilla and sea salt. Splash in some filtered water if you'd like to thin it out. Once the texture is creamy, scrape out the frosting into a small bowl, and place it in the refrigerator to set for at least 1 hour (up to overnight).
If you froze your brownies, remove the tray from the freezer and lift up the parchment paper to remove the brownies from the tray. Spread the maple kefir frosting on top. Slice the brownies into even pieces to make about 16 bars.
For best taste and texture, refrigerate brownies overnight. Enjoy!
Notes
Refrigerating or freezing the brownies overnight ensures the BEST taste/texture, though they're perfectly fine fre$h out the oven.
If you have a pre-made natural pumpkin spice mix like I do, you could just use 1 heaping tablespoon of it instead of all the separate spices. Baking is alchemy, measure according to heart.
I used blue lotus by Wild Bloom Botanicals to garnish the brownies, but you could use anything like dried flower petals, hemp seeds, ground flax seeds, extra pumpkin spice sprinkle, shredded coconut, raw cacao nibs, goji berries, etc.
If you frosted the brownies, keep them chilled if not serving immediately!