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

  • 2 medium to large sweet potatoes (1.25 lbs)

  • 2/3 of a cup of ground almonds (3 oz)

  • 1/2 a cup of brown rice flour 

  • 14 medjool dates, pitted

  • 4 tablespoons of raw cacao

  • 3 tablespoons of pure maple syrup

  • A pinch of salt

 

Instructions

  • Start by pre-heating the oven to 350º

  • Peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 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 pitted dates

  • Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.

  • 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. 

  • Remove the tray and allow it to cool for about ten minutes! 

  • 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.

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