Sweet Potato Choco Brownies
FOOD AS MEDICINE: Sweet potatoes are a very versatile vegetable. They are rich in beta-carotene (which the body then converts to Vitamin A) and are also good sources of Vitamin C, manganese, copper, Vitamin B6, potassium, iron, and dietary fiber. They are naturally sweet so can help curb your sweet craving whilst the fiber helps you keep full longer. The mighty sweet potato helps strengthen your immune system, has powerful cancer-fighting nutritional qualities, aid in decreasing inflammation and help those with Type 2 Diabetes
Ingredients
- 2 medium to large sweet potatoes (600g)
- 180ml (2/3 cup) of ground almonds (80g)
- 125ml (1/2 cup) of buckwheat, brown rice, almond or coconut flour (100g)
- 10 Medjool dates
- 5 tbsp of raw cacao
- 3 tbsp of pure maple syrup
- a pinch of salt
Instructions
- Pre-heat your oven to 180C
- Peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, or 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 – this will form a sweet, creamy, delicious mixes
- Mix the remaining ingredients together and then add them to the sweet and date mix.
- Place the final mixture 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 – this is really important as it needs this time to stick together!
- Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!
- Store covered in the fridge for up to one week.