Dr. Joel Fuhrman’s Chocolaty Brownies

Yield: 9 servings
Calories: 199
Theme: Desserts

The ingredients in this brownie recipe make them a healthy substitute to brownies using processed ingredients and white sugar. Give this lighter, healthier dessert a try to help stave off your sugar cravings.  


  • 1/2 cup natural cocoa powder
  • 1/2 cup chestnut flour or almond flour
  • 1 3/4 cup mashed cooked sweet potato
  • 1/2 tsp cinnamon
  • 1 tsp alcohol-free vanilla flavoring
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2/3 cup roughly chopped walnuts
  • 1 tbsp ground flaxseeds, hemp seeds, or chia seeds
  • 3 tbsp unsweetened soy, hemp, or almond milk
  • 3 regular or 3 Medjool dates, pitted
  • 2 tbsp tahini
  • 2 tbsp natural cocoa powder
  • 4-5 tbsp water to thin icing


1. For the brownie, preheat the oven to 350˚F. Mix together the cocoa powder and flour and then mix into the mashed sweet potato. Stir in cinnamon, vanilla, baking soda, baking powder, walnuts, seeds, and nondairy milk.


2. Press dough into a lightly oiled 9 x 9-inch baking dish and bake for 30 minutes. The brownies will firm up after they have cooled.


3. For the icing, process dates with a food processor until they form a paste, then add remaining ingredients. Spread on brownies after they have cooled. Cut into squares.


Recipes from The End of Heart Disease  by Joel Fuhrman, MD. Copyright 2016.

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This recipe was recently featured in The Sugar Quitter’s Guide to Life.

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