Sweet Potato & Chocolate Fudge Brownie
This particular recipe is a mixture of two recipes from the beautiful " Deliciously Ella's website" and a few extra ingredients. Please check her website for her two versions of this recipe, they are both super yummy!!
Below is the modified version that I usually make and the same version that I serve after my Yoga workshops.
Makes:1 tray of brownie - about 12 little squares.
2 medium to large sweet potatoes (600g)
100g of almond meal
100g of grounded oats
14 medjool dates - soaked in warm water for about 10 minutes
5 tablespoons of raw cacao
3 tablespoons of pure maple syrup
2 tablespoon of melted coconut oil
a pinch of salt
a pinch of cinnamon
1/2 cup of vegan choc chips (From Naked Food)
If you like you can add raising, sultanas, dry cranberries or sour cherry.
Pre-heat the oven to 180C,
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 rinsed pitted dates.
Slowly add the maple syrup and melted coconut oil. This will create the most delish sweet potato and dates paste.
Add the remaining ingredients (almond flour, oat flour, salt, cinnamon and chic chips) into a bowl, mix them well. Lastly mix in the sweet potato date combination. Stir well.
Place into a lined baking dish and bake for about 35-40 minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for a few 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 .
The icing was made with one vegan loving earth dark chocolate bar and hot almond milk.