These gooey and indulgent brownies are vegan, refined sugar free and grain free, what more could you ask for in life?
500gr net. Sweet potato (about 2 average size), peeled and cut in small cubes
20 small soft dates, pitted (if you are using the large medjhul date then only 10 would be enough)
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
A pinch of salt
Preheat your oven to 180 degrees. line a 30x20cm baking dish with a baking paper.
Place the sweet potatoe cubes 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 the sweet potato has softened, transfer to the food processor and blend together with the dates, almond milk, coconut fat and maple syrup to a soft and smooth consistency.
Pour the sweet potato date mixture into the dry ingredients bowl and mix well to a thick batter.
Transfer to an prepared baking dish 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. Pour over the cake while it’s still warm and smooth with a broad spatula.