1 pkg. (340 g) Green Giant* frozen Cauliflower & Sweet Potato Riced Veggies
½ cup (120 ml) almond milk
3/4 cup (180 ml) pitted dates
¼ tsp. (1.25 ml) ground cinnamon
1 tsp. (5 ml) vanilla
2 tbsp. (30 ml) almond butter
1 cup (240 ml) cocoa powder
½ cup (120 ml) almond flour
¼ tsp. (1.25 ml) sea salt, plus extra for garnish
½ tsp. (2.5 ml) baking powder
¼ cup (60 ml) cane sugar
1 cup (240 ml) semi-sweet chocolate, chopped
¼ cup (60 ml) cocoa powder
½ cup (120 ml) icing sugar
2 tbsp. (45 ml) almond milk
Preheat oven to 350°F. Line an 8×8 inch baking pan with parchment paper and set aside.
In a small sauce pot over medium heat, cook ½ cup (120 ml) of almond milk, dates, cinnamon and vanilla until dates are soft, 7 minutes.
Transfer date and almond milk mixture to a food processor, add riced cauliflower and almond butter, gently pulse until smooth.
In a small bowl stir together, cocoa powder, almond flour, ¼ tsp. 1.25 ml) sea salt, baking powder and cane sugar. Add dry ingredients to the food processor and blend on low until well combined and mixture is smooth. Stir in chocolate chunks.
Spread brownie mixture into the lined 8×8 pan and bake for 1 hour.
In a small bowl stir together almond milk, cocoa and icing sugar until well combined. Spread over cooled brownies. Sprinkle with sea salt for serving.