These gooey and indulgent brownies are vegan, sugar free and grain free, what more could you ask for in life?
Recipe was inspired by and adjusted from Elisabeth Fleming’s recipe, who’s a wonderful cook and a real foodie.
Makes about 28 brownies
500gr net. Sweet potato (about 2 average size), cut in small cubes
20 soft dates, pitted
2 tbsp coconut fat
1/2 cup almond milk
100g ground almonds (almond meal)
2 tbsp maple syrup
70g coconut flour
8 tbsp cocoa powder
2 tsp baking powder
Pinch of salt
Preheat your oven to 180 degrees.
Place the cut sweet potatoes in a steamer and steam for about 10 minutes, or until soft. In the meantime, place the dates, coconut fat, almond milk and maple syrup in the food processor, using the metal blade attachment.
Sift together all the dry ingredient in a large bowl.
When sweet potato has softened, transfer it to the food processor and blend together with the dates till you get a soft and smooth consistency.
Pour the sweet potato date mixture into the dry ingredients bowl and mix well into a thick batter.
Transfer to an oiled baking dish (30x20cm~) and place in the the preheated oven. Bake for 25 minutes or until a toothpick inserted comes out clean.
You can defiantly enjoy these brownies as is, or:
Melt 100g organic dark chocolate (85%+) with1/2 cup coconut cream and 1 tbs maple syrup to form a creamy ganache and smooth over the cake while it’s still warm.