Chocolate & sweet potato brownies

Recipe: Spiced chocolate & sweet potato brownies

These gluten-free brownies can be eaten just as they are for a delicious afternoon tea or snack, or they can be plated for a special dessert and served with a spoonful of crème fraîche, a dusting of raw cocoa powder and perhaps a few fresh raspberries.

Spiced-Chocolat-and-Sweet-Potato-Brownies-436

Method

  1. Preheat the oven to 180°C/gas 4 and line a 10 x 20cm brownie tin or baking dish.
  2. Peel your sweet potatoes, put them into a steamer and steam for about 18–20 minutes, until completely soft. Remove them from the steamer and transfer to
    a food processor along with the pitted dates and blend. ✦ Mix the remaining ingredients in a large bowl, then add the sweet potato and date mixture to the bowl and fold everything together.
  3. Spoon the mixture into the lined tin and cook for about 20 minutes. Remove from the oven and allow to cool a little before dusting with raw cacao powder, cutting and serving.

Makes 16

Ingredients

  • 3 medium sweet potatoes
  • 12 fresh Medjool dates, pitted
  • 70g ground almonds
  • 75g buckwheat flour
  • 3 tbsps raw cocoa nibs
  • 4 tbsps raw cocoa
  • 3 tbsps honey
  • Zest of 1 orange
  • 1⁄2 tsp ground cinnamon

To serve

  • A dusting of raw cocoa powder

Recipe courtesy of Nourish: Mind, Body & Soul: Mind, Body & Soul

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