We love these filling and decadent Sweet Potato Brownies. They are the perfect 3pm pick me up with a cup of herbal tea to satisfying those chocolate cravings!
Serves 12
Ingredients
- 1 cup sweet potato puree (see instructions)
- 1/4 cup organic dark chocolate
- 1/2 cup maple syrup
- 1/2 cup almond butter or peanut butter
- 3 medjool dates
- 1 ½ Tbsp olive oil
- 1/2 cup cacao powder
- 1/4 tsp sea salt
- 1 tsp baking powder
- 2/3 cup oat flour (oats blitzed in the blender)
- 1/2 cup chopped raw walnuts
Method
1. To make sweet potato puree, chop sweet potato into small pieces and steam for about 20mins. Then blend in food processor / blender with the dates and chocolate.2. Heat your oven to 180 degrees Celsius
3. In a large mixing bowl, add the sweet potato puree mixture, maple syrup, almond butter, and olive oil and stir to combine.
4. Add cacao powder, sea salt, and baking powder and stir to combine. Then add oat flour and stir until it’s a nice thick, scoopable batter.
5. Transfer batter to your parchment-lined baking dish and spread into an even layer using a spoon or rubber spatula. Then top with chopped walnuts.
6. Bake on the center rack for 30-40 minutes. The brownie edges should appear slightly dry and a toothpick inserted into the center should come out mostly clean (it should be slightly gooey but it shouldn’t be overly gooey). Remove from oven and let cool in the pan for 30 minutes – 1 hour.
7. Lift out of pan and slice. Enjoy warm or room temperature. Store leftovers covered at room temperature up to 3 days, in the refrigerator up to 5-7 days, or in the freezer up to 1 month.
Image & Recipe by Holly Nash Nutrition APD @paradise_pantry
