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Chocolate Cherry Brownies – Vegan and Gluten Free

Chocolate Cherry Brownies – Vegan and Gluten Free

This recipe for Chocolate Cherry Brownies is from Nutmeg Notebook. They’re delicious AND they’re free of sugar, oil, soy and gluten! Add this mouthwatering treat to your WFPB lifestyle anytime!

Ingredients

 

  • 1 cup Japanese sweet potato, oven-roasted
  • 1/2 teaspoon baking powder
  • 1 cup canned garbanzo beans (drain and save broth)
  • 1/2 teaspoon baking soda
  • 2 tablespoons aquafaba-broth from the beans
  • 1/2 cup frozen cherries-slightly thawed
  • 6-8 dates pitted
  • 1 cup rolled oats
  • 1 ripe banana, about 4 oz, peeled
  • 1 tablespoon cacao nibs, optional
  • 1/4 cup cocoa
  • 2 tablespoons vegan chocolate chips, optional
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4-1/3 cup chopped walnuts, optional

Directions

Preheat oven to 350 degrees.  Prepare a 9” baking pan (round or square) with parchment paper, or use a silicone pan.

In the work bowl of a food processor fitted with the S blade add the cooled roasted Japanese sweet potatoes, garbanzo beans, aquafaba, dates, banana, cocoa, cinnamon, vanilla extract, baking powder, baking soda, and cherries. Process until smooth. Add the rolled oats and process using the pulse function until they are well incorporated. Add cacao nibs and/or unsweetened chocolate chips if desired. They can go in the batter or just on top. (They are not necessary; the brownies are delicious without them.)

Spread batter evenly in prepared pan. Bake for 25 minutes or until done. Don’t overbake as we want them to be fudgy. Enjoy warm or cold.

 

 

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