Sweet Potato Chocolate Brownies


Original recipe credit - secretsquirrelfood.com
- I switched almond meal for wholemeal plain flour

Makes 9 brownies. I used a 21cm x 21cm square tray

Brownie
1 cup sweet potato puree (1 very large sweet potato)
1/2 cup medjool dates
1 ripe avocado
1/4 cup maple syrup
1 tsp vanilla bean paste
1/3 cup raw cacao powder
1 cup wholemeal plain flour
1 tsp baking soda

Icing
1/3 cup sweet potato puree
1/2 ripe avocado
1/4 cup milk of choice - I used regular milk
1/2 tsp vanilla bean paste
1 1/2 tbsp maple syrup
1 1/2 tbsp raw cacao powder

1. Preheat oven at 180C (160C fan forced).
2. To make the sweet potato puree, I peeled and cut up the sweet potato. Covered it in water in a saucepan and brought to the boil and then set back to a medium temperature and cooked until soft to touch with a fork. I then used my stick blender to puree it.
3. Set aside 1 cup for the chocolate brownie base and 1/3 cup for chocolate frosting.
4. Add dates to a food processor and process until it becomes a date paste.
5. Add the sweet potato puree and avocado and process until smooth.
6. Next, add maple syrup, vanilla bean paste and raw cacao powder and process until well combined.
7. Using a wooden spatula, carefully fold in the flour, and baking soda.
8. Line baking tray with baking paper. Pour in chocolate mixture and bake in the oven for approximately 25 minutes.
9. When the brownie is cooked, let cool completely on a cooling rack.

10. Whilst the chocolate brownie is cooking in the oven, prepare the chocolate frosting.
11. Add all ingredients to food processor and process until the frosting is very smooth and creamy. This will take a few minutes.
12. Put into a bowl and let chill in the fridge until the brownie is ready to be assembled.

13. Carefully spread the chocolate frosting with a spatula over the chocolate brownie base.
14. Slice into squares with a bread knife, clean the knife between each slice.

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