These deliciously simple fudgy (gluten, dairy and sugar free) brownies are a hit with the whole family. Sweetened with sweet potato, dates and maple syrup (optional).
Servings 24 small squares (approx. calories 53kcal)
Ingredients:
- 250g (1 1/4 cups) Sweet Potato (mashed) *See tip below
- 6 Medjool dates, pitted
- 2 Eggs
- 2 tbsp Maple Syrup (optional)
- 4 tbsp Cacao Powder
- 2 tbsp Coconut Flour
- 1 tspn Baking Powder
- ½ cup crushed Walnuts (or for nut free version add coconut flakes or chocolate chips)
- pinch of sea salt
Method:
Preheat oven to 180C and line a baking tin (approx. 26cm x 18cm) with baking paper.
Add the sweet potato puree (or mash) to a food processor along with the pitted dates. Blend until the dates have broken down and mixed with the sweet potato.
Add the sweet potato mixture to a large mixing bowl and add the eggs and maple syrup. Stir until combined.
In a small bowl, combine the cacao, coconut flour, salt and baking powder and mix together. Add this dry mixture to the sweet potato mixture and stir until just combined.
Add the walnuts and give one final stir.
Pour the mixture into the lined baking tin and bake for around 20 – 25 minutes or until you can pierce the brownie with a knife and it comes out clean.
Allow to cool for 10 minutes before removing from the tin.
Once cool cut into squares.
TIP:
Baking the sweet potato gives the best result. A sweet potato that weighs around 500g will yield enough mashed potato. Preheat oven to 200C. Pierce sweet potatoes with a fork and place on a baking tray. Bake for 45 minutes or until tender, and the skin is wrinkled. Allow to cool before peeling.
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