Sweet Potato Brownie Recipe




Dairy Free Chocolate Brownies

This gooey, indulgent brownie recipe is inspired by one of my favourite health bloggers @Deliciouslyella.






Over the past few years, I have had to adapt my diet and cut out dairy products. With myself being a massive chocolate and overall dessert lover I knew that I had to explore various health/dairy free recipes to find new alternatives that would actually satisfy my sweet tooth.

This particular brownie recipe is by far my favourite and after many attempts I have finally mastered it. When I have previously made these for my friends and family they’ve often very sceptical that the core ingredient is essentially a vegetable; sweet potato. Which I totally get because at first I was pretty doubtful myself. This is absolutely the last thing you’d expect to be in chocolatey brownie but I promise it works!

The Recipe
Prep & cooking time: 70 minutes
Serves: 8-10 (depending on how big you want each slice)

The Brownies
2 Medium sweet potatoes (skinned)
12 medjool dates (pitted & chopped)
110ml of pure maple syrup
100g of ground almonds
100g of oats (ground to a fine flour)
85g tablespoons of raw cacao powder
2 heaped tablespoons of coconut oil (melted)
A pinch of cracked sea salt


Chocolate Glaze (Optional)
2 heaped tablespoons of coconut oil
2 heaped tablespoons of almond butter (can use cashew, hazelnut or peanut butter)
2 tablespoons of pure maple syrup
30g of raw cacao powder


Let's get Baking!
Step 1: 
Pre Heat oven to 180C (fan) 

Step 2:
Peel & chop sweet potato into small chunks (which are all relatively the same size).
Then steam/boil for about 20 minutes, until the sweet potato is really soft. 

Step 3:
Mix the ground oats, ground almonds sea salt and the cacao powder in a large bowl.
Step 4: 
Gently melt the coconut oil & maple syrup together (roughly 20 seconds in microwave) 

Step 5: 
Slowly mix the wet ingredients with the dry ingredients. Place aside for now.

Step 6:
In a food processor add the soft sweet potato & pitted medjool dates. Mix until completely combined. 
Add this gooey mixture to the large bowl & mix well. 

Step 7:
Place mixture into a lined baking tray (Tip: grease tin with coconut oil). 
Cook for 45-50 minutes or until you can pierce the brownie with a fork & it is no longer wet/runny. 

Step 8:
Leave to cool. 
For all the impatient people like myself, it is so important for these particular brownies to completely set as the mixture requires time to stick together! 

Step 9:
To pass the time waiting for the brownies to cool,  make the icing! This is not essential as the brownies are unbelievably gooey without, but it's certainly an added bonus.
Simply melt all the ingredients together on a low heat whilst constantly stirring. 
Once combined well, place in the freezer for 15/20 minutes to firm it up & make it sticky. 

Step 10: 

Drizzle the icing over the brownies & again leave to set for further 10 minutes. 
Cut into equal chunks & indulge!!!! 



















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