These brownies are not only rich and chocolatey-delicious, but also super nutritious!
Sweet potato and dates are used to make a lovely puree, providing these gooey beauties with a perfect natural sweetness.
Sweet potatoes are wonderfully nutrient-dense. They are rich in vitamin A and fibre, as well as being a source of potassium and Vitamin B6.
Dates are also little nutrient powerhouses, with high levels of potassium and fibre, as well as containing lovely anti-oxidants. Many sweet treats contain high levels of refined sugar, often referred to as ‘empty’ calories. These brownies however will give your body a powerful nutrition hit!
The raw cacao gives this recipe an intense chocolatey taste. Raw cacao is the basic powder made from whole, roasted cacao beans that have been ground up. It has undergone minimal processing, but much of the natural fat found in cacao beans, the cocoa butter, is removed, so the powder is relatively low in fat. What’s not to love?!
- 600g sweet potato
- 14 dates, soaked in hot water
- 80g ground almonds
- 100g spelt flour (buckwheat or brown rice flour could also be used as a gluten-free alternative)
- 4 tablespoons raw cacao powder, plus extra for sprinkling on the baked brownie (optional, but recommended!)
- 3 tablespoons maple syrup
- A pinch of Maldon salt
Using 20cm round cake tin, greased with vegan spread/coconut oil and lined with baking parchment
- Peel and dice the sweet potatoes. Steam them for 15-20minutes, or until very soft. You could also boil them, however steaming gives a better texture I find. Once cooked, drain and allow to cool.
- While the sweet potato is cooling, preheat the oven to 180 degrees C or gas mark 4.
- Drain the dates, retaining the soaking liquid. Add the dates and cooked sweet potato into a food processor and blend to a smooth puree. If the mixture is to thick to puree down, add a little of the date-soak liquid to thin down.
- Mix the ground almonds, flour, cacao powder and salt in a large mixing bowl. Add the puree and maple syrup and mix thoroughly so you have a nice even mixture.
- Transfer the mix into the cake tin and bake for 25-30 minutes, or until a skewer can be inserted into the centre of the brownie and come out clean.
- Allow the brownie to cool in the tin.