Let’s face it, everyone loves desserts of some kind. Some love cake, others ice cream, or if you’re like me, you love a good fruit pie. Brownies are another classic when it comes to dessert. Dense, moist, chewy and chocolaty, brownies are pretty much universally loved.
Classic brownies use flour, eggs, and butter. These are a twist on the classic version because they are flour-free using use almond ‘flour’, a.k.a. ground almonds, instead. They also have a unique added flavour from the coconut oil but you could still use butter. A great unexpected ingredient is sweet potato pureed. It adds a lot of moisture, fiber and the carotenoids alpha, and beta carotene. Because the recipe calls for 4 sweet potatoes (unlike other recipes that use 1/2 cup), these actually provide a good dose of veegtables. No one will know the difference!
Sweet Potato Brownies
You can sprinkle dark chocolate chips on top before baking for some added goodness
- 4 medium sized sweet potatoes cubed & boiled until soft
- 1.5 cups oats large flake or quick cooking
- 10 medjool dates pitted & chopped
- 1.5 cups ground almonds
- 1 cup cocoa or cacao powder
- 1/2 cup maple syrup
- 5 tbsp coconut oil melted
- 1 tsp vanilla
- 1 tsp baking soda
- 1/8 tsp salt
Preheat oven to 180℃ (352℉)
Put all of the ingredients in a food processor & blend into a thick paste. Note, add the ingredients in stages so help them blended uniformly.). You could try and use a large, deep bowl and an immersion blender too.
If your mixture seems too thick, add 1/3 cup of water & blend well for an extra minute or two. This will loosen up the batter
Pour the mixture into a lined baking tray and baked for 45 minutes.
Take the brownies out of the oven, let them cool to room temperature.