Today’s offering is multi-layered and quite delicious. It is, of course, gluten, dairy and refined sugar-free. The only part I might need to play with is the base. I found the recipe for it on The Healthy Foodie blog. I did, however, use brown rice flour instead of spelt flour and added raisins to the mixture. Because of my stupid, erratic oven, the top started to burn before it was cooked so I placed some tin foil on it but I think I still pulled it out of the oven too soon because it was a bit sloppy. Of course the changing of the flour might have mucked around with the chemistry a bit. It also was not very sweet at all and a little tasteless but this doesn’t matter because of the top two layers. I think I will try a different base next time.
The marshmallow layer worked really well but you do have to follow the directions carefully. I found the recipe at The Urban Poser blog.
The top frosting is the same that I used on my chocolate carrot cake and is totally delicious.
I keep these in the fridge so the frosting stays firm but the rest could be left out. I took one to work today and it stayed together well without a fridge. However, I would think this was a little too messy for a child to have in their lunchbox, just because of the icing. The marshmallow alone would be a good treat for them as it is very firm.
This is NOT a low Fodmap recipe.
- 1 ripe avocado
- 1 cup sweet potato puree
- ½ cup unsweetened applesauce
- ¼ cup date paste
- 1 tsp pure vanilla extract
- 2 eggs
- ½ cup brown rice flour
- ½ cup cocoa powder
- ½ tsp sea salt
- 1 tsp baking soda
- ½ cup walnuts
- ½ cup of raisins
- 1 cup water
- 3 tbsp gelatin
- 1 cup honey
- 1 tsp vanilla
- ¼ tsp salt
- ½ cup coconut cream
- 4 tbsp date puree
- 3 tbsp cocoa powder
- pinch salt
- ½ a ripe banana
- 1 tsp vanilla extract
- 3 drops of almond essence
- 2 tbsp coconut oil, melted
- Preheat your oven to 375°F/180°C. Spray a 9” square baking pan with cooking spray and line pan with baking paper, leaving enough extra to extend over the sides.
- Boil the sweet potato and cool a little.
- In your food processor, combine avocado, sweet potato, applesauce, date paste, vanilla and eggs and process until smooth and creamy.
- In a large mixing bowl, mix together the flour, cocoa powder, salt and baking soda.
- Add sweet potato mixture and mix until well combined.
- Fold in walnuts and raisins and transfer to your prepared pan.
- Spread batter evenly and bake for approximately 25 minutes, or until a skewer inserted in the cake comes out almost clean.
- Cool brownies in the pan for 15-20 minutes.
- In the bowl of a stand mixer, add the gelatin with ½ cup of the water and leave to soften.
- Pour the other ½ cup of water in a saucepan along with the honey, vanilla and the salt.
- Bring the mixture to a boil. Place a candy thermometer in the saucepan and continue to boil the mixture until it reaches 240°F (the soft ball stage). This will take approx. 7-8 min. Immediately remove the saucepan from the heat.
- Turn your stand mixer to low/med. Slowly pour the honey mixture into the bowl combining it with the softened gelatin. Turn the mixer to high and continue beating the mixtures until it becomes thick (about 10 min).
- Turn off the mixer and pour the marshmallow onto the base of the slice. Smooth out the top and leave to set.
- Throw everything into the food processor, and process until smooth and creamy.
- Spoon out onto the set marshmallow and smooth the top.
- Sprinkle over some coconut and place in the fridge to set the frosting.