
Chocolate Sweet Potato Brownies
These brownies made Deliciously Ella famous. They do grow on you. As my son said, "oh interesting back-end chocolate flavor." However, it took me 3x as long to cook them and they are still mushy on the inside. Great the next day as they firmed up a little.
Ingredients
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2 medium to large sweet potatoes (1.25 lbs)
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2/3 of a cup of ground almonds (3 oz)
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1/2 a cup of brown rice flour
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14 medjool dates, pitted
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4 tablespoons of raw cacao
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3 tablespoons of pure maple syrup
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A pinch of salt
Instructions
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Start by pre-heating the oven to 350º
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Peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 minutes, until they become really soft.
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Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates
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Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
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Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry.
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Remove the tray and allow it to cool for about ten minutes!
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Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!
Serves: 10-20
Time: 30 minutes
HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.
Write-up by Pam.