SWEET POTATO BROWNIES
If you’re looking for a satisfying gluten free, dairy free and sugar free treat, these brownies are guilt free to enjoy as an after dinner treat, afternoon snack or pre-workout food. These aren’t your typical brownie, they’re nutritious, low GI and packed with healthy fats and protein.
Prep time: 30 minutes Cook time: 25 minutes
Total time: 55 minutes
2 medium sweet potatoes boiled and peeled
1 cup almond meal
2 whole eggs, lightly beaten
¼ cup melted coconut oil
3-4 pitted dates, soaked in 1/4 cup of hot water (or 1 banana, mashed)
1 tsp vanilla extract
½ cup cacao powder, sifted
1 tsp baking powder
¼ cup organic shredded coconut
1/4 cup walnuts or macadamia nuts, chopped (you can add more of these if you like the extra crunch)
1/4 cup cacao nibs (or dark chocolate chips)
Preheat the oven to 180°C.
Soak the dates in enough hot water to just cover the dates.
Steam or boil the sweet potato until soft. Peel, then mash and place to one side.
Remove the dates from the water, remove pips and chop finely.
Combine sweet potatoes and dates with leftover water and pulse in a processor until smooth.
Pour sweet potato mixture, eggs, almond meal, coconut oil, shredded coconut, baking powder, cacao powder and walnuts into a large bowl and stir together until combined.
Pour the mixture into a brownie tin lined with baking paper and bake for approximately 20-25 minutes, checking the mixture with a skewer.
Remove the tin from the oven, slice into squares and serve with berries or eat as is!