Why, you ask?
Adding yams and pumpkin into your brownies is a fantastic way to pack your dessert with vegetables that nourish your body with fibre, vitamins and antioxidant properties due to their bright orange colour (which is masked by the cocoa powder - don’t worry, it will still look like a regular brownie!)
Packed with protein and fibre, black beans will provide a slightly different, more chewy texture compared to the smoother texture that you'll get from the pureed yams or pumpkin. The high fibre of the black beans and yams will actually keep you feeling full for longer since it takes longer to digest. A dessert that satisfies your sweet tooth and your stomach - that’s a win-win in my books!
Another star ingredient in this recipe is hemp hearts. Manitoba Harvest generously donated hemp hearts so that we could use them throughout our camps. Hemp hearts are so versatile and can be used in so many foods; They can be used in smoothies, oatmeal, sprinkled on top of salads and used in baking to name a few. Hemp hearts have a nutty flavour and are packed with protein and omega 3’s which is why we included them in our brownie ball recipe. Who said dessert can’t be delicious and healthy?!
Brownie Balls: Yams, Black Beans or Pumpkin Puree
- 2 cups Yams, chopped and boiled* OR black beans, rinsed* OR pumpkin puree*
- 1.5 cup Oat Flour (more if mixture is too wet/loose - especially when using yams or pumpkin puree)
- 1/2 cup Cocoa Powder
- 1/2 cup Hemp Hearts (1/4 cup + 1/4 cup for garnish)
- 3 Tbsp Coconut Oil
- 1/4 cup Honey
- 1/4 cup Sugar
- 1 tsp Baking Powder
- 2 Tbsp Flaxseeds (ground)
- 2 Tbsp Water
*Specific Instructions: Do this first before anything else!
If using black beans: Mash the black beans or puree in a food processor
If using yams: Chop the yam into cubes and place in a pot of boiling water. Boil for 20 minutes or until soft. Remove from heat and allow to cool. (Placing them in a freezer speeds the process)
If using pumpkin puree: Simply add the contents to the oil/syrup/flax egg mixture.
- Mix the flax seeds and the water in a small bowl. Set aside. Preheat oven to 350F.
- In a small bowl, combine the flour with the cocoa powder, hemp hearts and baking powder.
- In a large bowl, combine the coconut oil, honey, and flax egg. Add the yam/black bean/pumpkin puree.*
- Add the flour mixture to the wet ingredients and mix with hands to fully incorporate.
- Form into 2 inch balls and place on a greased cookie sheet. Bake for ~20 minutes.
- Drizzle chocolate sauce (see recipe below) and hemp hearts and place in the freezer for a few minutes to cool.
- 1/2 cup (Dark) Chocolate Chips
- 1 Tbsp Coconut Oil
- Place chocolate chips and coconut oil in a microwavable-safe bowl. Microwave in 30 second increments, stirring until completely melted.
- Note: Use oven mitts to remove the bowl - it can get very hot!