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Spiritual Adrenaline Recipe Videos: Chocolate Sweet Potato Brownies and Vegan Chocolate Cream Pie

By: Tom Shanahan, Personal Trainer and Sports Nutritionist

Holidays can be tough, both for eating healthy and staying in sobriety. But I have some healthy holiday treats to help ease cravings and keep you on track this season.

In this blog, I’m going to share two recipes that I recreated with my good friend, Melanie Albert. Check out the recipes and videos for chocolate sweet potato brownies and vegan chocolate cream pie below:

 

Chocolate Sweet Potato Brownies

Simple Ingredients

  • 2 medium to large sweet potatoes
  • 12 Medjool dates, pitted
  • ⅔ cup raw almonds, ground
  • ½ cup brown rice flour
  • 4 tbsp raw cacao
  • 3 tbsp maple sugar
  • Pinch sea salt

Simple Steps

  • Pre-heat oven to 350 F.
  • Peel sweet potatoes, cut into chunks, and steam in a bamboo steamer for about 20 minutes until they become really soft.
  • Once sweet potatoes are soft and beginning to fall apart, remove from steamer.
  • Mix sweet potatoes and pitted dates into food processor and blend.
  • Put remaining ingredients into a large bowl and stir to combine.
  • Add sweet potato/date mixture to other ingredients and stir well.
  • Place mixture into 8-inch by 8-inch parchment-paper-lined baking dish.
  • Cook for about 20 minutes.
  • Test doneness by pushing a toothpick into the brownie. The brownie is ready when a toothpick comes out dry.
  • Allow baking dish to cool for about 10 minutes.
  • Remove the brownies from baking dish.
  • Cool for a few minutes and cut into squares.
  • Enjoy!

Watch how to make this recipe, here.

 

Vegan Chocolate Cream Pie

Simple Ingredients

Crust

  • 2 cups raw pecans
  • ¼ cup maple sugar
  • 1 ½ tbsp coconut oil
  • ½ tsp sea salt

Filling

  • 2 ½ cups vegan dark chocolate chips
  • 2 packages organic soft silken tofu (260g packages)
  • 1 tsp vanilla extract or 1 vanilla bean, scraped
  • Pinch of sea salt

 

Simple Steps

Crust

  • Pulse pecans and maple sugar in food processor.
  • Add coconut oil and sea salt.
  • Pulse to combine well.
  • Press and shape mixture into the bottom of a 10-inch spring form pan.

Melt Chocolate Chips

  • Preheat oven to 350 degrees F.
  • Pour the chocolate chips in a single layer onto a flat baking sheet.
  • Place in the oven to melt for no more than 3-4 minutes or until melted. Be careful that you don’t burn them.

Blend the Filling

  • Place tofu, vanilla, sea salt, and melted chocolate chips into a food processor.
  • Blend until smooth.
  • Pour mixture into piecrust and chill for at least 30 minutes.
  • Top with fresh fruit and nuts.
  • Enjoy!

Watch how to make this recipe, here.

In my book, Spiritual Adrenaline: A Lifestyle Plan to Nourish and Strengthen Your Recovery, to be published in January 2019 by Central Recovery Press, I go into great detail on how your nutritional intake and lifestyle choices are inter-related with your sobriety.

If you enjoyed my holiday blogs, you are going to love my book. I hope my recipes and my guides helped you make healthier food and lifestyle choices that will get you to 2019 healthy, happy, and sober.

 

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