This fudgy brownie is so delectable no-one will know that it has kumara in it. It is refined sugar and gluten free, so you won’t feel too bad if you eat too much!
Sweet Potato Chocolate Brownies
600 grams frozen peeled sweet potato (POTSSF)
1 cup cacao powder (CACPRO)
3/4 cup Cocomi Virgin coconut oil, melted (OLICOV)
1/2 cup almond milk (MILKA)
1/2 cup date syrup (SYRBR454)
1/4 cup of ground hazelnuts (HAZELNG1)
1/2 teaspoon baking powder (BAKEP1)
1/2 teaspoon baking soda (BAKES1)
1/4 teaspoon of salt (SALTI1)
Preheat your oven to 180C and line a 20 centimetre square baking tin.
Steam sweet potato from frozen. Cook for 15 minutes until you can easily put a knife through the sweet potato.
Once cooked mash the potato and ensure all lumps are gone. Measure out two cups of the mashed sweet potato (this should be all sweet potato) and place in your food processor.
Add the rest of the ingredients and then blend until smooth. Pour your brownie mixture into your tin and smooth the top out with a spatula.
Place in the oven and cook for 25-30 minutes, or until a knife comes out clean.
Remove from oven and leave to cool in the tin before before slicing.
Can be stored in an airtight container for up to week.
Ingredients you can buy here:
|Product Code||Title||Price||Add to Lists||Add to Order||In Stock|
|POTSSF||Potato sweet sliced frozen||$0.00|
|CACPRO||Cacao powder raw organic stand up pouch essente||$0.00|
|MILKA||Milk almond so good||$0.00|
|SYRBR454||Golden brown rice syrup (bear shape bottle)||$0.00|