These delicious little chocolatey fudge bites of energy will curb any craving for sweetness, and you don’t have to feel guilty afterwards! They are high in fiber, plant protein, and antioxidants. Rich in magnesium and vitamin A, making them nutritiously scrumptious, and healthy little treats.
- 1 cup of sweet potato peeled and cubed
- 1/3 cup all purpose gluten-free flour
- 1/3 cup raw cacao powder
- 1/2 cup coconut sugar
- 1/2 cup vegan chocolate chips
- 1/2 cup peanut, almond or walnut butter
- 1/4 cup cacao butter
- 2 tbsp maple syrup
- 1/2 tbsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp pink salt
- Preheat oven to 325 F. Boil 1 cup sweet potato on stovetop until tender (about 10 minutes), strain, mash, and set aside.
- Sift flour, baking soda and raw cacao powder into a medium sized bowl. Add salt and mix well.
- Boil 2 cups of water in a small saucepan, turn off heat. Place cacao butter into a small glass or stainless steel bowl, and place bowl into saucepan allowing butter to melt.
- In a food processor place sifted dry ingredients, add sweet potato, coconut sugar, nut butter, and pulse until well mixed.
- Once cacao butter is melted, add maple syrup and vanilla extract to the bowl, and mix well. Add this to the food processor and pulse until mixed well. Finally stir chocolate chips into the mixture, and spoon mixture into a lined 8 inch baking pan, and bake for 20 minutes. Allow brownies to cool before slicing into 24 two-bite pieces.
Prep Time Required: 45 minutes
Cook Time Required: 16 minutes in oven or 4 minutes on cooktop.
These burgers are so delicious. They are complex carbohydrate rich, and plant protein dense. When you prepare them yourself, you know exactly what to are eating. Cook up a batch and enjoy over several days, topped on salads, or eaten alone as a snack. Enjoy these burgers for lunch or dinner, delicious served with baked sweet potato fries, and red cabbage slaw, and topped with cashew cheese. Find the recipes for these additions in my book “Live Simply Plant Based”.
Roasted Vegetable Quinoa Burgers
1 ½ cups Roasted baby bello mushrooms, carrots, and onions (in a little olive oil and salt)
1 cup cooked quinoa
½ cup baked sweet potato
1 cup gluten-free ground rolled oats or quick-cooking oats
½ cup raw unsalted cashews
½ cup sweet onion, chopped
¼ cup ground golden flaxseed
¼ cup ketchup or tomato paste
2 cloves garlic, minced
1 tbsp. whole-grain Dijon mustard
1 tbsp. nutritional yeast
1 tsp. smoky turmeric
1 ½ tsp. chilli powder
¼ tsp. ground Himalayan pink salt
¼ tsp. ground black pepper
- Bake sweet potato at 425°F in oven for 35-40 minutes, and mushrooms (halved), carrots (sliced thick) and onions (roughly chopped) for 15-20 mins at the same temperature.
- While sweet potato and vegetables are cooking, cook quinoa, until tender but not mushy. For added flavor, use vegetable stock instead of water.
- Place cashews in a food processor and pulse until coarsely chopped.
- Once sweet potato is cooked, remove sweet potato from oven, scoop out 1/2 cup, discard skin, and reduce oven temperature to 350°F
- Add onions, mushrooms, carrots, garlic, and sweet potato, to the coarsely chopped cashews in food processor and pulse until mixed well.
- Add quinoa to mixture in food processor, and pulse until mixed well.
- Use a coffee grinder or mini food processor to grind oats and flax separately until they reach a rough flour-like consistency.
- Transfer mixture to from food processor to a bowl and add smoky turmeric, chilli powder, nutritional yeast, flax, ketchup/tomato paste, Dijon mustard, oats, salt and pepper, and mix well with your hands.
- Make into 12 burgers. The flatter you make the burgers, the quicker they will cook. Cover a baking sheet with unbleached parchment paper, and place burgers on sheet. Cook 8 minutes each side, or saute in a skillet over medium high heat with a little coconut or sesame oil, 2 minutes each side.
- Serve on whole-grain gluten-free buns and top with cashew cheese or ketchup, fresh tomato, red onion, and avocado. Serves 12