Hearty sweet potato brownie

Written By fran willems

A delicious decadent sweet potato brownie…

Treat yourself to this comfy heart hug

on a rainy day.

Finish with some cacao nibs, chocolate sauce, figs and a tahini drizzle if you want to go a bit crazy and bathe in luxury.

INGREDIENTS (serves about 10-12)

  • 2 medium sized sw potatoes (500g), peeled & into chunks

  • 100 g oat flour or buckwheat flour

  • 100 g ground almonds (flour texture)

  • 12 medjool dates

  • 6 tablespoons of maple syrup

  • 2 tablespoons of nut butter (I used cashew or hazelnut)

  • 6 tablespoons of raw cacao powder

  • 1 teaspoon of baking powder

  • a pinch of salt (I use himalaya or celtic salt)

  • 1 tablespoon of coconut oil (only for cake container)

HOW TO

Peel and slice the sweet potato, steam until really soft and mushy.

Put the soft sweet potato and dates into a food processor, blend until smooth and creamy.

Then add the maple syrup, nut butter and mix again.

Put all other (dry) ingredients into a bowl and combine gently to a whole, before adding in the sweet potato date mixture.

Massage a (heart shaped) cake container with some coconut oil and pour in the rich cake mélange.

Cook in a pre heated oven (180-200degrees) for about half an hour, check regularly whether it’s dry inside depending on how strong your oven is.

Leave it cool for minimum 10-15 min before diving in.

fran willems
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