A recipe by request and this is one I’m more than happy to share. In high school, chocolate brownies were my signature dish. I made them so often, I got seriously sick of them and even back then, the amount of sugar and butter in them made me feel a bit ill!
Enter the sweet potato brownie – vegan, dairy-free, wheat-free (can be gluten-free too) egg-free and refined sugar free. Don’t knock it till you’ve tried it… to give you an example, I made these for my Dad, brother-in-law and husband, and didn’t tell them what was in them until AFTER they all declared they liked them. And I promise you, none of them sugar-coat their feelings about my healthy cooking – they can all be BRUTALLY honest! So let’s get to it – if you make them, please let me know and tag me on Facebook or instagram cause I’d LOVE to get your feedback!
Sweet potato brownies
Recipe adapted from Deliciously Ella
What you’ll need…
* 500g sweet potatoes (about two medium)
* 20 dried, pitted dates (or 12 medjool dates)
* 100g ground almonds
* 100g oats (use gluten-free oats for a fully gluten-free brownie)
* 6 tbsp x raw cacao powder
* 2 tbsp x melted coconut oil
* 3 tbsp x pure maple syrup
* a pinch of salt
for the icing…
* 2 tbsp x coconut oil
* 2 tbsp x almond butter (or pure peanut butter)
* 2 tbsp x maple syrup
* 2 tbsp x cacao powder
Pre-heat oven to 180oC (fan forced). Peel and chop the sweet potato into chunks and place in a steamer to cook for around 15-20 minutes or until really soft.
If using dried dates, soak in boiling water for 10 minutes then drain and discard the liquid.
Once the sweet potato is cooked, add to a food processor along with the dates and blitz to combine. Add the remaining brownie ingredients and blitz again until well combined (mostly so the oats have combined well).
Place into a lined baking pan and cook for about 40-50 minutes until a skewer comes out clean. Check them after 35 minutes as you don’t want to overcook them.
Remove from the oven and allow to cool in the tin for about ten minutes – don’t skip this step because the brownies need time to cool and stick together.
While the brownies are cooling, make the icing by simply melting the ingredients in the microwave and stirring well to combine. Place in the freezer for 15 minutes, then into the fridge for a further 15 minutes to firm up.
Remove the brownies from the pan and leave to cool completely before icing. Spread the icing on top, cut into squares and try not to eat the entire batch in one sitting.
* This recipe is originally by Deliciously Ella – I have just amended the recipe as I found the original too sweet but I definitely cannot take credit for these amazing beauties!
Love Dan xx