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06 May

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Sweet Potato Chocolate Brownies

May 6, 2020

Ingredients

400g sweet potato, peeled, diced

⅔ cup tahini

¼ cup coconut oil

½ cup cacao

Pinch salt

⅔ cup maple or honey

⅔ cup coconut milk

50g ground almonds

3/4 cup (100g) cauliflower flour or gluten free plain flour

1 tsp baking powder

ICING:

3 tsp cacao powder

4 tbsp coconut oil

3 tbsp honey or maple syrup

1 cup coconut milk

Pinch salt

Icing sugar, to serve (optional)

Directions

1Steam or boil the sweet potato until cooked and soft then drain and mash.

2Preheat oven to 175°C. In a mixing bowl, combine the sweet potato, tahini, coconut oil, milk, cacao, salt and honey.

3Sift together the dry ingredients and fold through into the sweet potato mixture.

4Pour the mix into a shallow small rectangle 12cm x 30cm baking tray. Place in the oven and bake for 25-30 minutes.

5For the icing, combine all ingredients into a small saucepan and stir over a low heat to combine then remove from the heat and cool completely.

6Once cooked, remove the brownie from the oven and allow to cool, then turn out and cut into squares, dust with icing sugar and pour over icing when ready to serve.

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