Chocolate Cherry Brownies

Tami Kramer Nutmeg Notebook

4.86 from 7 votes

A healthy brownie that is sugar free, oil free, nut free, soy free, gluten free but delicious!

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Servings: 8

Course: Dessert

Cuisine: American

1 cup Japanese Sweet Potato – oven roasted Use any kind of sweet potato or yam
1 cup garbanzo beans, rinsed and drained
2 Tablespoons aquafaba – broth from the beans
6 – 8 dates pitted – optional
1 ripe banana 3.75 ounces peeled
¼ cup cocoa
¼ teaspoon ground cinnamon
¼ teaspoon vanilla powder
½ teaspoon baking powder
½ teaspoon baking soda
½ c frozen cherries – slightly thawed
1 cup rolled oats
1 Tablespoon Cacao nibs optional
2 Tablespoons chocolate chips sweetened or unsweetened
1 Tablespoon fresh orange juice
1 Tablespoon freshly grated orange zest This addition comes from my friend Shayda from Healthy Cooking with Shayda, who made this recipe with the addition of orange juice and orange zest. When I tried it I loved it!

Preheat oven to 350 degrees. Prepare a 9 inch 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 Japanese Sweet Potato, garbanzo beans, aquafaba, dates if using, banana, cocoa, cinnamon, vanilla powder, baking powder, baking soda and cherries, process until smooth. Add The rolled oats, orange juice and zest and process using the pulse function until they are well incorporated. Add cacao nibs 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 over bake as we want them to be fudgy! Enjoy warm or cold. Top with Banana Cherry Nice Cream if desired.

You could use date paste in place of the whole dates - start with 1/4 cup and add more if you want it to be sweeter.

Let us know how it was!