Healthy gooey chocolate brownies, what's not to love. These brownies are packed with sweet potato and healthy fats and have no refined sugar. I was skeptical creating this recipe but it was an absolute successful. They are the perfect brownie consistency, rich in chocolate and have a delicious nutty taste due to the hazelnut meal.
500 grams of sweet potato
100 grams of hazelnut meal
120 grams of oat flour
4 tablespoons of maple syrup
12 pitted dates
2 tablespoons of melted coconut oil
½ a teaspoon of salt
1 teaspoon of vanilla extract
6 tablespoons of cacao powder
2 tablespoons of tahini
1 teaspoon of baking powder
The water from 1 tin of chickpeas
Optional: 80 grams of dark chocolate
Peel and dice your sweet potato.
Steam or boil your sweet potato until soft.
Preheat the oven to 180C fan forced and line a brownie tray.
Add your sweet potato and dates to a food processor and blend until smooth and creamy.
Then add in your oat flour, hazelnut meal, maple syrup, oil, salt, cacao, tahini, baking powder and the water from a tin of chickpeas. Blend until the ingredients are fully combined.
Pour mixture into the brownie tray then sprinkle the dark chocolate on top.
Bake in the oven for 45-55 minutes or until you pierce a knife through the brownies and it comes out clean.
Let it stand in the tray for 10 minutes and then transfer to a cool rack.
Cup up into 12 pieces and enjoy!