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Sweet potato chocolate brownies

Ingredients:

  • 1 medium sweet potato
  • 15 pitted dates
  • 3 large eggs
  • ¾ cup gluten free flour
  • 2 tablespoon oil of choice (I used coconut oil)
  • 80g dark chocolate, melted
  • ½ cup cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup frozen raspberries

 

Instructions

  1. Preheat oven to 180 °C (365 °F). Line a baking tin with baking paper
  2. Peel sweet potato, cut into pieces and steam or bake for 15-20 minutes until tender. Once cooked, set aside to cool.
  3. In a food processor or blender, blend dates with sweet potato until smooth.
  4. Add eggs, oil and melted chocolate. Mix well. Then add flour, cacao powder, baking powder and baking soda. Stir in frozen raspberries.
  5. Once combined, pour the mixture into baking tray.
  6. Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cacao powder or icing sugar. Serve with raspberries or strawberries and yoghurt.

 

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