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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