(Including Links to The Exact Products I use)
2 Sweet Potatoes
14 Medjool Dates
100g Brown Rice Flour
4 tbs Raw Cacao Powder
3 tbs Maple Syrup
Pinch of Pink Himalayan Salt
Calories Per Square | 201
I have been wanting to attempt sweet potato brownies for so long…when I first read about them, the idea intrigued me so much.
I absolutely love the concept of integrating plant-based produce into treats and sweets. From avocado mousse, to courgette cupcakes – clean-eaters across the globe are finding ways to satisfy a sweet-tooth in deliciously innovative and alternative ways. Most importantly, ways that cut out processed, refined, harmful and unnecessary ingredients, for guilt-free indulgence.
As many of you know, I love to experiment in the kitchen, creating recipes of my own; equally I adore learning from my fellow food bloggers and foodie enthusiasts. This time I’m following a recipe from Deliciously Ella. I’d highly recommend Ella’s cookbook – this particular recipe features on page 166!
- Pre-heat your oven to 180°C/356°F
- Peel the sweet potatoes, roughly chop them, and steam until they are super soft. Add them to the food processor.
- Pit the dates and add them into the food processor with the sweet potatoes.
- Blitz the sweet potatoes and dates until smooth, empty the mixture into a mixing bowl.
- Mill the almonds until powdery (I like to keep a few chunks for texture).
- Add the ground almonds, brown rice flour, cacao, maple syrup and salt to the mixing bowl.
- Combine all ingredients until completely mixed.
- Line the baking tray with baking parchment and decant the mix evenly into it.
- Place into the oven and leave to bake for 25-30 minutes, or until you can pierce with a knife and bring it out cleanly.
- Take the brownies out of the oven and leave to cool for 10 minutes (this is to allow them to stick together properly).
- Whilst the brownies are cooling, make the glaze by stirring the hazelnut butter, almond butter, maple syrup and vanilla powder together until smooth.
- Cut your brownies into squares and drizzle with glaze.
- Eat, share, snap, love!
I hope you enjoyed this post, let me know if you’ve tried this recipe or other plant-based baking!
I’d like to give a special shoutout to KJR aka Kirsten Reeves for her beautiful photography, you can see more of her work on Instagram @Kirsten_Reeves.