Sweet Potato Brownies

A classic! These sweet potato brownies are fudgy and delicious (if we do say so ourselves) and contain absolutely no refined sugar. Sweetened naturally with dates and the sugars in sweet potato, these little chocoately bites are also grain free. The raw cacao, which gives this recipe the essential rich chocolate flavour, is packed with anti-oxidants and has been shown to improve heart health. These versatile brownies can be enjoyed on their own with a cuppa, or made into a fancy dessert with whipped soy cream, raspberry chia jam and toasted hazelnuts.

 

Equipment: Food Processor | Square Silicone Moulds (5cm/2inch) or Small Cake Tin 

 

Serves: 12

 

Ingredients

1 Large Sweet Potato (cooked + peeled)

200g Medjool Dates (pitted + soaked)

1/2 Cup Ground Almonds

1/2 Cup Raw Cacao Powder (substitute for cocoa if needed)

1 TBSP Tahini

1 TBSP Coconut Oil (melted)

1 tsp Baking Powder

 

Method

1. Preheat the oven to 170 (Fan) and boil the kettle. 

2. Pit the dates and place them in a small bowl, covering them with boiling water to soak for a couple of minutes. 

3. Meanwhile, mash the sweet potato in a large mixing bowl. 

4. Place the soaked dates, coconut oil and tahini in the food processor and blitz until mostly smooth. If it seems a little dry or hard to blitz then add a splash of plant-based milk.

5. Add this mixture to the sweet potato and combine.

6. In a separate bowl, mix the dry ingredients together. Then fold this thoroughly into the sweet potato mixture, without beating it too much.

7. Grease the moulds or cake tin with a little extra coconut oil and then spoon the mixture into each mould, or pour it all into a single tin. Place in the centre of the oven and bake for 30 minutes. 

8. TOP TIP: Allow the brownies to cool completely in their moulds/ tin once out of the oven and then place in the freezer for an hour or two. This helps to firm up the brownies which allows you to get them out without too much difficulty and to cut more cleanly. 

Store in the fridge for up to 2 weeks + enjoy!

 

 

 

Please let us know in the comments below how you got on with this recipe, we'd love to hear from you!

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