There are all kinds of rules that go along with celebrating Passover- what we can and can’t eat, what we should and shouldn’t eat and all that jazz. I was never one to play by the rules and one thing Passover can no longer take away from me is my chocolate.
See- the chocolate deprivation association with Passover dates back about 28 or so years. As wee little kiddlet, living in Winnipeg, Passover was a serious affair. With my grandma being one of 7 siblings- the offspring of that was massive. By the age of 10, our Passover dinners numbered in the 80s and we held them in one of the Banquet rooms at the Westin Hotel- passing around a microphone to read from the book and sing our songs.
I remember it being the most fun ever. The most fun except for one little thing… the food. The food was something horrible. Really, really horrible. I think I blocked out everything but that nastyass dried fruit compote that would get stuffed into a hollowed out half of an orange. The shindig would go on late into the night and we’d all be tired and hungry and cranky pants.
To add insult to injury, Easter and Passover, like this weekend, always coincide. So while we are left staring at baskets of constipation station matzoh and the offset attempts by the barftown compote, elsewhere in the hotel were family Easter dinners with those lucky kids running wild hopped up on the sweetness that was their chocolate Easter bunnies and other treats from the hunt.
Us Jewish kids were thrilled to be released from the table to hunt for the Afikoman (a hidden piece of Matzoh where the finder would be awarded a silver dollar), the other kids were off collecting baskets full of chocolate eggs and other candy. I was certainly not feeling like part of the Chosen People.
Now, however, lucky ducky me, Passover won’t get in the way of my chocolate because, love sweet lovers, I am making it from scratch. Maybe this doesn’t fall into the official kashrut legal books but whatever- works for me.
On that note, I suggest, whether we’ve spent the weekend celebrating Easter or Passover, lets all join together over one big old Monday Chocolate fest.
You with me?
Get crafting these have chocolate treats:
Sweet Potato Brownies
Prep Time: 5 minutes
Cook Time: 35-40 minutes
Keywords: bake dessert breakfast snack sugar-free nut-free sweet potato cacao brownie American fall
Ingredients (20 brownies)
- 3 ounces (or about 1 bar) Unsweetened Chocolate
- 1 Tbs Coconut Oil Coconut Oil
- 1/2 cup sweet potato puree (steamed then mashed or pureed will do)
- 1/4 cup raw honey Raw Honey
- 1/2 cup sucanut
- 1/4 cup cocoa powder Cacao Powder
- 2 tsp vanilla extract
- 3/4 cup apple sauce
- 1/4 cup water
- 3/4 cup brown rice flour (make it Passover friendly and use Buckwheat flour instead)
- 3/4 tsp baking powder
- 1/2 tsp salt
- 1 Tbs cinnamon
- 1/2 tsp cayenne
- Preheat the oven to 350
- Coat and 8 inch square pan with coconut oil and powder with flour.
- Melt the chocolate and coconut oil over low heat.
- Combine sweet potato, sucanut, honey, cocoa powder, vanilla and apple sauce. I used my blender, food processor would work well too.
- Add the chocolate/oil mix and blend/combine until smooth- should be creamy, not too dry.
- Transfer ingredients to a bowl and mix in the flour, baking powder, sea salt, cinnamon and cayenne.
- Add water if needed for desired consistency.
- Pour batter into the pan, smooth it out with a spatula and bake it for about 35-40 minutes.
- Insert a tooth pick in to make sure cooked through, they should be firm when you press down.
- Cool completely in the pan on a wire rack.
More great chocolate goodness:
- Figalicious Love
- Superfood Bon Bons
- Aphrodizzy Chocolate Pop-Dickle
- Low Glycemic Chocolate Clusters
- Chocolate Instead of Love Cups