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These are really pretty good but not as sweet as a typical brownie; still satisfies my sweet cravings.
- 8 pitted dates (if you get dates with the pits in them read note below)
- 1/2 cup unsweetened applesauce
- 1/4 cup oat bran flour
- 1/4 cup whole wheat pastry flour
- 1/2 cup almond meal (super finely grated almonds)
- 1/2 cup natural unsweetened cocoa powder (*Ghirardelli Unsweetened Cocoa is the best)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup sweet potato puree (*cook 1 small sweet potato and scoop out the center)
- 1/2 cup organic maple syrup
- 1 teaspoon vanilla extract
Preheat oven to 350ºF and line an 8×8″ baking dish with parchment paper. Place the dates in a bowl and cover with piping hot water. Let sit while you measure out the remaining ingredients.
Put the dry ingredients (flours through salt) into a bowl and whisk together.
Place the applesauce, sweet potato, maple syrup, and vanilla extract to the bowl of a food processor. Drain the dates and squeeze out pits if need be and add these as well. Process until smooth, about 3 minutes, stopping occasionally to scrape down the sides of the bowl.
Pour the dry ingredients into the food processor bowl and process to combine, stopping to scrape down the sides of the work bowl if necessary. Scrape the batter into the prepared baking dish, smoothing into an even layer with a rubber spatula. Top with chopped pecans.
Bake for 27-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. Cool thoroughly before slicing. I usually keep them tightly sealed in a container in the frig.
* If you can only find dates with the pits still in them that will work to. Just remember to squeeze out the pits after soaking.