Well, it looks like I’ll be able to wean myself off the jar of chocolate sauce in the fridge after all.
Because these Sweet Potato Brownies are amazing. Just life changing, really.
Every single bit is like eating fruits and veggies and I want to go for a run after I eat them, they make you feel so so good and yet are so satisfying for a sweet tooth. Basically, it is a yummy dessert anytime you want with no guilt. What is not life changing about that?
I found these from a new English raw/gluten free/whole foods chef that I follow on Instagram, and her site Deliciously Ella will make you feel really good about yourself because she is model gorgeous, sweet as pie, and just graduated from St. Andrews with an Art Degree. For sure the Kitchen Network will come calling, that is if she doesn’t just start her own cable channel because she seems like she could. And really, we all know how to make smoothies and porridge but she has a way of showing you on her videos that makes you so inspired to eat healthy.
Anyway, back to her amazing gluten/vegan/good for you brownies. You do need to break out the big guns in the kitchen, i.e. your food processor. And I can’t praise my rice maker enough for steaming the sweet potatoes. It is in the running for my favorite kitchen gadget.
Sweet Potato Brownies (i.e. Heaven in a Bar – printer version here)
Makes 10 brownies
– 2 medium to large sweet potatoes
– 2/3 of a cup of ground almonds
– 1/2 a cup of buckwheat or brown rice flour
– 14 medjool dates
– 4 tablespoons of raw cacao (I used a good quality cocoa as that was all I had)
– 3 tablespoons of pure maple syrup
– a pinch of salt
Start by pre-heating the oven to 350 degrees, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, 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 one of the sweetest, creamiest, most delicious mixes ever!
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about 30 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!