Cream Cheese brownies

These are my go-to brownies for every occassion.  They are intense chocolate so they are not for the faint at heart.  Vegan and non-vegan alike will go crazy over these when loaded with cream cheese frosting!

Raw Brownies

2 cups walnuts
2 cups pitted dates
3/4 cups cocoa powder
1 TB maple syrup
sprinkling of salt

In a food processor, pulse walnuts until nicely ground.  Remove lid and add cocoa and salt and blend for a few seconds.  Add pitted dates, a few at a time through the funnel along with the maple syrup.  Be careful not to overblend as it will be a gummier texture.

*For a more nut textured brownie, before making the brownies chop 1 c almonds, remove from the processor then make brownies as directed.  Pull out the blade and stir in almonds.

*For more chocolate, after processing the brownies pull out the blade and stir in 1 c dairy free chocolate chips.  You can also add 3/4 cup coconut flakes if you like.

Transfer the brownie mix to an 8x8 lined with parchment paper and press down until even.  Freeze for 30 minutes until set.  Top with Cream cheese frosting.

Vegan Cream cheese frosting

*adapted from detoxinista.com

1 large japanese sweet potato (white flesh), peeled and chopped into 1 inch cubes
1/2 cup maple syrup
6 TB coconut oil, melted
2 TB water
1 tsp lemon juice
1 tsp apple cider vinegar
1/8 tsp salt

Steam sweet potato cubes for 10-15 min.  Fill one cup with sweet potato and mash with a fork until cup is packed.  Transfer mashed potato and rest of the ingredients into a blender and blend until silky smooth.  Add more water if needed to reach smooth consistency.  You can now frost your brownies or transfer to a bowl to keep in the fridge for up to a week.