PURE Fat Free Freedom Carob Brownies...

Updated: Apr 30

Gluten freedom, fat freedom, dairy freedom and caffeine freedom (all elements that comply with Medical Medium trouble-maker food restrictions). With those criteria it's tough to make a chewy brownie, but I've got you covered with these.

You are going to be tempted to think Brownie, Brownies. Don't go there or you will be disappointed. And nobody wants to feel disappointed when it's dessert time. If you make and eat these as a little treat sometime after you have come off the PURE 10 Cleanse and while you are still sticking close to the PURE eating plan and your palate is super clean, and everything still tastes amazing...Then bingo, you will be super happy. This will seem like a treat. But if you are in everyday eat whatever you want mode these can't compare to a Brownie, Brownie!

NOTE To Self: Trust me on this... Don't make these and take them to a pot luck. Don't do it. It just won't fly. Peeps want the real thing.

Guess what's in them? Any body?

Just these few ingredients:

  • 15 pitted Medjool dates (about 1 1/4 cup)

  • ¾ cup coconut water

  • ¾ cup baked and mashed sweet potato (I left the skins on just to play with texture but I will never do that again!!!! Everyday is a school day in the kitchen!)

  • ½ cup carob

  • ½ cup oat flour

  • 2 T maple syrup

  • pinch of salt

  • pinch of cayenne (Optional, but honestly I loved the little punch this gave!)


  1. Preheat the oven to 350F.

  2. Blend the dates and water on high until very smooth.

  3. Remove 1/4 cup of the date paste and set aside for the frosting.

  4. Add the rest of the ingredients to a food processor. Whirl until combined.

  5. Line a baking pan with parchment paper to keep this fat free. Place the batter into the pan and spread evenly. (I used a 5×7″ pan. Smaller pan = thicker brownies.)

  6. Bake for 40 mins at 350F.

  7. Let them cool completely before frosting.

  8. Enjoy at room temperature or I prefer them chilled! Keep in the fridge for up to a week.

For The Caramel Topping


For the date paste:

  • 1 cup pitted Medjool dates

  • 1/2–2/3 cups coconut water

  • pinch of salt

  • pinch of cayenne (optional)


  • 1/4 cup date paste (above) (which you saved from earlier)

  • 1/2 cup carob powder (Or you can skip it for a more caramel type frosting, which is what I did for these. Both ways are good)

  • 3–4 tbsp oat milk

  • option: blend in raspberries or place on top