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Sweet Potato Brownies
Ingredients
- 300 gram sweet potatoes
- 40 gram of ground almonds
- 1/4 a cup of buckwheat (100g)
- 8 medjool dates
- 1 tablespoon of coconut oil
- 2 tablespoons of raw cacao
- 3 tablespoons of agave syrup
- 100 gram 70 pure chocolate (melted)
- Handfull of chopped up walnuts
- Pinch of salt
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Directions
- Start by pre-heating the oven to 180C, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
- Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
- Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
- Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!
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