Candy Cane Brownies
Candy Cane Brownies
Holiday Sweetness✨
Did someone mention Brownies?
As you all know by now, I have many sweet teeth and chocolate has a special spot in my diet. Brownies have been one of my guilty pleasures since I can remember, but as I got into a different lifestyle – trying to minimalize white flour and refined sugar – I hadn´t really created a healthy alternative for myself so far. Time to change that 
These brownies are more silky than gooey and a little less sweet. They are made of sweet potato, oats, almond meal and chickpeas. Sweetened with dates and maple syrup. Topped with white chocolate cream and crushed candy canes.
It was my very first time trying those candies. Do you like them? I found them more pleasing on top of a cake rather than separately. Or perhaps I’m just not a candy person.
On top of a brownie candy canes give a nice minty touch, but if you prefer to keep this recipe healthy and sugar-free then I recommend you to use the brownie recipe but skip the topping and use your guilt-free alternatives instead 
Meet Me At Dessert Time!
These Brownies Are Perfect Cause They Are:
- Easy&Fast to make
- Vegan
- Full of protein
- Satisfyingly delicious
- Special with the minty final touch
For me matters that a cake is nutritionally balanced. There is enough fiber, protein and healthy fats to prevent the sugar high and insulin spike. Also, I prefer to use more natural sweeteners, in this recipe using both dates and maple syrup, so that I can enjoy every bite without thinking the possible side effects refined sugar usually causes. Though, the topping is made using vegan white chocolate and candy canes I think a little here and there will not hurt and for special occasions it is nice to challenge your mindset limits as well 
You know, we all can get a little crazy with some rules.
Candy Cane Brownie
Servings: 16 pieces
Equipment
- food processor
Ingredients
Brownies
- 1 small sweet potato baked, 100g
- 50 g maple syrup
- 200 g dried dates soaked 10 min in hot water
- 100 g date soaking water
- 150 g almond milk
- 2 cans chickpeas drained, ~480g
- 100 g cacao powder @bulk
- pinch salt
- 1 tsp vanilla extract
- 65 g coconut oil melted
- 50 g oats
- 40 g almond meal
Topping
- 40 g plantbased cream @oatly
- 50g white chocolate @ichoc_vegan_chocolate
- 4 candy canes
- chocolate chunks
Instructions
Brownies
- In a big bowl mash 1 baked sweet potato with a fork, add maple syrup and mix well.
- In a food processor pulse oats into flour and add with almond meal into the bowl.
- Next, drain the soaked dates place them into food processor, add water and milk and blend until silky.
- Add drained chickpeas, cacao powder, salt and vanilla and blend well.
- Lastly, add melted coconut oil into the mix and pulse to combine.
- Pour the cream into the bowl and mix everything well.
- Pour into a 20cm square mold and bake 30min in 180°C
Topping
- Heat plantbased cream (I used 13% fat oat cream) on a stove until boiling. Break the chocolate into pieces and pour the hot cream over them. Let it sit for few minutes and stir.
- Pour the chocolate mixture over the cooled brownie cake and top it off with leftover chocolate and crushed candy canes.
- Place into the fridge to set and later cut into 16 squares.
Notes
- 20 cm square mold
- Makes 16 medium squares
- Instead of sweet potato, you can also use a banana
- You can omit the coconut oil and replace it with apple puree if you want to have it fat-free
- If you prefer the topping healthier change it to your liking
Hope you´ll enjoy my new creation!
Don´t forget to tag me on your posts on instagram with #lifetreatsrecipe and @my_life_my_treats 
A little bit Sweet, a little bit Twisted
xoxo, LT
xoxo, LT
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