from my orchid kitchen

In this dessert the creaminess is obtained by the cooked sweet potato pulp, to which is added cocoa and the sweetness refined sugar free.


Although it resembles a chocolate mousse, it isn't really because to have the designation "mousse" it was necessary for it to have whipped egg whites and/or whipped cream as an ingredient, thus creating some air bubbles in its texture.

The ingredients

• Sweet potatoes - in this "mousse" I used orange pulp sweet potatoes, but white pulp can also be used. The best way to cook sweet potatoes is steamed, or baked in the oven so that they retain the vitamins. If cooked in water, it must be allowed to cool completely so that the excess moisture evaporates.
• Powdered cocoa - powdered chocolate can also be used, but it is advisable to adjust the amount of syrup since chocolate already contains sugar.
• Maple syrup - can be substituted for agave syrup or another similar sweetener of natural origin. Since sweet potatoes already have some sweetness, you don't need much sweetener.
• Vanilla - an (almost) indispensable ingredient in many desserts.
• Port wine - is optional and serves only to improve the flavor of the "mousse", and can be replaced by another alcoholic beverage to taste. I have also experimented with this chocolate liqueur.
• Milk - the amount needed is variable depending on the texture (thicker or lighter) that is desired for this dessert.

How to make

• Start by cooking the sweet potato: if steamed, the potatoes are peeled and cut into medium cubes and cooked for approximately 20 minutes (the smaller the cubes, the faster the cooking); if roasted in the oven, they are peeled and roasted whole at 200ºC for about 30 minutes; if cooked in water, peel and cut into cubes and cook for 15 to 20 minutes (also here the smaller the cubes, the faster the cooking will be) allowing to cool so that the excess moisture evaporates.
• The sweet potato pulp is then pureed. Those who don't have a food processor can use a pass-vite or potato masher.
• To the puree are then added cocoa powder, maple syrup, vanilla, Port wine (or another drink), and 80ml (1/3 cup) of milk, and wrap everything until you get a homogeneous cream.
• Depending on whether you like a thicker or lighter cream, gradually add (or not) more milk.
• Place the cream in bowls or other containers and leave it to set and solidify in the refrigerator.
• In this version, the bowls were decorated with some whipped cream (fresh cream with a bit of sugar).

Sweet potato chocolate "mousse" recipe

400 gr of sweet potato (boiled or roasted)
30 gr of cocoa
80ml to 150ml of milk (of any type)
3 tablespoons of maple syrup
1 teaspoon vanilla
1 tablespoon of Port Wine, Brandy or chocolate liqueur (optional)
Whipped cream (optional - to decorate)
Chocolate shavings or sprinkles (optional - to decorate)

1. After roasting or boiling the sweet potato, mash until pureed and cool. 
2. Add the remaining ingredients: cocoa, maple syrup, vanilla, Port wine, and 80ml of milk, and mix everything.
3. Adjust the creaminess to taste with the addition of more milk.
4. Divide the preparation by cups or glasses, and place in the refrigerator. 
5. Decorate to taste.

 

These creamy and intense chocolate flavored brownies, in addition to being flourless also have no fat and do not use refined sugars.

There are 2 types of brownies: those that have a more cake-like texture and those that have a more creamy interior (the so-called fudgy). These are so undoubtedly creamy that it almost looks like we are enjoying a dark chocolate bonbon.

The Ingredients

Bananas - the bananas should be ripe, as they are sweeter to counteract the bitterness of cocoa. You can use frozen bananas but always drain the extra moisture that they release.
Eggs - help to bind all the ingredients present.
Milk - any type of milk can be used here, and when I make these brownies I use oat or almond milk.
Cocoa - this recipe requires a good amount of cocoa, which will substitute the flour. It can also be replaced for powdered chocolate, but since it contains sugar you probably won't need to add the syrup or just use a smaller amount of this sweetener.
Maple syrup - until a few years ago it was very difficult here to find this natural sweetener, but some can be found in some supermarkets and health food stores. It can be replaced by agave syrup or even honey (a more liquid/fluid version).
Vanilla - is an optional ingredient, but it always improves the taste of many desserts.
Baking soda - since the ingredients present make a thick batter, the baking soda will create some air bubbles in the dough when subjected to the oven's heat.
Chocolate chips - are an optional ingredient that further accentuates the chocolate flavor in these brownies. However, those who don't have chocolate chips can simply chop or grate the same amount from a chocolate bar into pieces.

How to make

• Place the liquid ingredients in a blender or food processor: eggs, milk, vanilla, maple syrup.
• Peel the bananas and cut them into slices, adding them to the previous ingredients. Blend until a homogeneous cream is obtained.
• Then add the cocoa powder and crush it again until it is well wrapped.
• Anyone who doesn't have a blender or food processor can blend the liquid ingredients and bananas in the glass of hand mixer and add the cocoa and chips in a separate bowl. If you don't want to use any electrical equipment you can just mash the banana very well and beat the eggs and then add the remaining ingredients.
• Add the chocolate chips, wrapping the mixture with a spatula or spoon.
• A square or rectangular form is lined with parchment paper (I used a disposable 18x18 cm because at the time I didn't have mine 22x22 cm).
• For this recipe, you have to use parchment paper otherwise you will hardly be able to unmold the brownies due to their creamy texture.
• The preparation is then poured into the pan lined with parchment paper.
• Place in the oven at 180ºC for about 25 minutes.
• Remove from the oven and let the brownies cool in the pan.
• Place in the refrigerator at least 2 hours before unmolding and cutting into portions. Placing brownies in the cold (even in those classic recipes) helps to improve the concentration of the flavors present and also improves their final consistency. 
• Since they have a creamy texture, it is advisable to store what is left in the fridge (they can also be frozen).

Banana cocoa brownies recipe

Ingredients

2 medium bananas
2 eggs
125 ml milk (of any kind)
125 gr of cocoa powder
4 tablespoons of maple syrup (maple syrup)
1 tablespoon vanilla
1/2 teaspoon of baking soda
50 gr of chocolate chips (optional)

1. In a blender or food processor, place the eggs, milk, vanilla, maple syrup, and sliced bananas.
2. Blend until obtaining a homogeneous cream.
3. Add the cocoa powder and crush again until well incorporated.
4. Add the chocolate chips and wrap them with a spatula or spoon.
5. Pour the mixture into a pan lined with parchment paper.
6. Place in the oven at 180ºC for about 25 minutes.
7. Allow it to cool completely in the pan.
8. Place in the refrigerator for a few hours before unmolding and cut into portions.

Adapted from "Double chocolate blender brownies"

 

 

If you're looking for a healthy sweet treat, that is also gluten-free, with no refined sugar and vegan, and with chocolate chips on it, you can trust this delicious recipe packed with protein due to its main and unlikely ingredient - chickpeas.  

Chickpea is not a foreign ingredient to our diet, just like other legumes, and the ones we use least in our meals are lentils. As for most people, chickpeas were reserved only for savory dishes, with the exception of one or another convent-type dessert.

However, more and more sweet recipes are seen that include beans, chickpeas or other vegetables in their preparation. Since I usually buy dried beans and chickpeas which I then cook, I decided to try these flourless cake, filled with healthy ingredients (and vegan, if you decide to omit the egg).

Difference between brownies and blondies

There are several online recipes similar to this one, usually called blondies because of their appearance, but I decided not to give them that name, since they are not really blondies.

Brownies and blondies have a few things in common: they are both prepared with eggs, flour, sugar and butter. The two also have a moist texture and are usually cut into a bar or square shape. Sometimes other ingredients are also added to them, such as nuts, vanilla or almond extracts, chocolate chips, or even coconut.

As for the differences, these are revealed in color and on the remaining ingredients:

• for brownies it's always necessary to add chocolate or cocoa (and for this reason its color is dark), refined white sugar is generally used; sometimes the brownie is served with a creamy topping.
• for the blondies it's not common to use chocolate (except for decorative chips), but vanilla and brown sugar, thus presenting a caramel color.

The ingredients

Chickpeas - is the main ingredient of this recipe, rich in protein and fibers; anyone who wants can (and should) take advantage of the liquid that comes in the can resulting from the cooking of this legume known as aquafaba, to prepare other desserts.

Almond butter - also rich in protein, is the healthy fat present; it can be replaced by peanut butter or cashew butter.

Maple syrup - will be the sweetening element of these cakes; can be replaced by agave or even honey.

Egg - it is an optional ingredient, as it only gives a more cake-like texture to the squares, unlike that which can be found in the original version of the recipe, which is a little more compact.

Baking powder and baking soda - since the main elements are somewhat "heavy" and the recipe requires no flour, these two ingredients provide some lightness to the texture of the dough in these squares.

Vanilla - is also optional, but it gives that extra flavor in almost all desserts.

Chocolate chips - although it is an optional decorative element in many recipes, in this case, it isn't, because the chocolate flavor will complement all other flavors; you can also use a mix of chocolate chips with some white chocolate chips, but if you don't have chips in the pantry you can always roughly chop some tablet chocolate instead.

How to make

• Start by separating the chickpeas (cooked) from the liquid where they were preserved, or if they have been soaked and cooked at home, separate from the cooking water and allow to cool completely. In any case, you should also rinse the chickpeas with water and drain well.
• Put in a food processor, and puree them.
• Almond butter, egg, vanilla, maple syrup, baking soda, and baking powder are added, continuing to grind until a thick and homogeneous cream is obtained.
• With the help of a spatula or spoon, wrap the chocolate chips into the preparation.
• A rectangular pan (mine was 26x19cm) is lined with parchment paper, and the mixture is poured into it, smoothing the surface with the spatula.
• Sprinkle with the remaining chocolate chips.
• Place in the oven at 180ºC for 20 to 25 minutes.
• Allow to cool for at least 20 minutes before you can unmold and cut, but it is preferable to cool completely.

Chickpea and chocolate chips squares