My mother always said that if the batter of your cake tastes like you can devour it in its raw state then you have got a winner…well she is certainly right with this number guys.
My sweet potato brownies are truly soft and squidgy…really chocolatey and just so good for you! They are light and heavenly as the only flour I have used here is just some ground almond flour and a few other gluten free and dairy free ingredients. You will be amazed when you see how quick and easy they are to make, the sweetness of the dates and maple syrup naturally complement the sweet potato base beautifully too.
What’s more, you can really be quite adventurous with the toppings after you are done with baking the brownies, to include ground ginger which has great anti-inflammatory properties and can aid with muscle soreness as well so it’s perfect to treat yourself to them after your workout. Bee pollen is also another one of my toppings used here and it’s great because it’s a wonderful energy enhancer as well as soothing your skin and boosting your immune system.
All you will need for about 12 brownies are:
Prep time: 20 minutes
Total time: 50 minutes
2 medium to large organic sweet potatoes
½ cup of organic ground almonds http://www.realfoods.co.uk/product/14656/organicalmondsground
10 organic medjool dates, pitted https://www.abelandcole.co.uk/datesmedjool200g
3 tablespoons of organic raw cacao powder http://www.bulletproof.com/chocolatepowdernetwt16oz
4 tablespoons of organic maple syrup http://www.meridianfoods.co.uk/Products/Otherranges/NaturalSweeteners/Organic/MapleSyrup
2 tablespoons of organic pip and nut almond butter http://www.pipandnut.com/
½ teaspoon of organic Himalayan salt https://www.abelandcole.co.uk/himalayanrosepinkfinesaltprofusion500g
From your kitchen:
1 silicone spatula
A food processor
A brownie tin lined with parchment paper
Start off by preheating the oven to 190°C or gas mark 5, peel your sweet potatoes and cut into small chunks. Boil them
for about 10 minutes or until they are tender. Allow to cool slightly before adding them to the food processor with the
Pulse a few times and you will see an almost soft toffee-like consistency (yes, really) come together. Next, pop in the
rest of the ingredients and mix the combination well, pausing every now and again to scrape down the sides with your silicone spatula.
Pour into your line brown baking dish and bake for about 25-30 minutes, prick with a fork to make sure it’s cooked all the way through (the fork should come out clean) and allow it to cool for a further 15 minutes, please be patient on this last step as the brownies needs to really come together so don’t attempt to cut them into squares whilst warm otherwise they will fall apart.
Once they have cooled completely, cut into your desired size and top your sweet potato brownies however you desire. I have generously slathered on some green and black’s 85% dark chocolate along with a sprinkling of organic bee pollen, organic ground ginger and even some Himalayan salt for a deliciously intense chocolatey flavour. You can find out where to get these ingredients below along with some extra information on the benefits of ginger.
I can’t wait for you to cook these, please share and #nikibakes with your photos!