Deliciously fudgy and frosted, these vegan low-fat brownies are easy healthy decadence in just 5 ingredients! Gluten-free, oil-free, date-sweetened.
Of the entire blog post-creation process, the writing is always the hardest for me. Recipe ideas come easy and from everywhere. Taking the photos is my favorite part, always challenging and always changing. Editing photos is a love-hate relationship–so exciting when they turn out well, or like I am waging a war with Lightroom when they don’t. And video editing is often the calm break I need from time in the kitchen or behind the camera, especially with music and snacks involved. But the writing.
Lately this trend has been occurring where I go to bed, start thinking about an upcoming post, and it starts writing itself in my head while I am trying to go to sleep. Now of course I can’t pass up the late night creative juices, so I have to jot this stuff down. I don’t know what it is, but alliterations flow easily and my sarcasm game is strong at 1:17am. Like this post–yep written in the wee hours of the just-past-midnight morning. It’s also always interesting to wake up the next morning, reread my notes, and try to decipher what my sleepy fingers were attempting to type.
But when I’m writing posts in the daytime (like right now) it doesn’t always flow so easily. That’s what makes it tricky. I can’t just turn it on or off, it has to flow. Like my writing brain is it’s own separate (and very finicky) entity or something.
Of course I could always just tell you about how delicious these brownies are. Or how they are made with only 5 ingredients. I could babble on about how much I love blender recipes and date-sweetened recipes and the low-fat but so fudgy texture sweet potato brings to brownies. Or about how much I think frosted brownies knock the socks off of unfrosted ones because anything more closely resembling cake is better than anything less closely resembling cake.
But those things have all either been said or go without saying (or are just plain confusing). Plus nothing rhymes. There are no alliterations. And if you’ve been a reader here for a while you know that those two things are an important part of just about every post on FF.
So now I’ve just spent three hundred something words writing about how challenging writing is for me. It’s like those freaky moments where you dream in a dream. Or see a mirror in a mirror in a mirror. But anyways, it’s something I felt like sharing with you.
I’ll move on to the brownies now…
These are not just any brownies. They are fudgy, fat-free, frosted, flippin’ fantastic brownies! Sorry, I couldn’t help myself. Had to make up for the lack of alliterations in the first half of the post. But really they are all of those things.
First I have to give a shoutout to Arman who got me onto this super simple brownie kick in the first place. It was these flourless sweet potato brownies that set my recipe imagination wheels into motion on a date-sweetened version of a sweet potato brownie.
Dates and sweet potato together in one brownie means the fudgy-ness level is off the charts! Plus I kept the dry ingredients to a minimum to be sure not to mess up that ultra rich texture. And there is absolutely no need for oil or sugar in these low-fat brownies.
The frosting I posted yesterday was designed especially for layering on top of these brownies, and it really does take them from yum to YUM! If you want to take them from YUM to YUM, then I highly suggested refrigerating them overnight. Something about the chocolatey chill makes them taste even fudgier I think!
Deliciously fudgy and frosted, these vegan low fat brownies are easy healthy decadence in just 5 ingredients! Gluten-free, oil-free, date-sweetened.
- 15 pitted Medjool dates (about 1 1/4 cup)
- ¾ cup water
- ¾ cup baked and mashed sweet potato
- ½ cup cacao powder or cocoa powder
- ½ cup oat flour
- Healthy Vegan Chocolate Frosting
- Preheat the oven to 350F.
- Blend the dates and water on high until very smooth.
- Remove 1/4 cup of the date paste and set aside for the frosting.
- Add the rest of the ingredients to the blender. Blend on low speed until combined. Do not over blend.
- Line or lightly oil a baking pan. Place the batter into the pan and spread evenly. (I used a 5×7″ pan. Smaller pan = thicker brownies.)
- Bake for 40 mins at 350F.
- Let them cool completely before frosting.
- Enjoy at room temperature or I prefer them chilled! Keep in the fridge for up to a week.
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