A healthy alternative to your regular brownies. These are made with no flour, using simply sweet potatoes, a healthy and nutritious ingredient which is naturally sweet.
Servings: 12 pieces
4 large sweet potatoes
1 jar of almond butter (approx 170g jar) – you can use smooth or crunchy depending on how you like your brownies
4 tbsp of cacao powder
2-4 tbsp of maple syrup (depending on how sweet the sweet potato is)
Pinch of salt
Almond milk if batter is too dry (approx 4-6 tbsp)
- Pre-heat the oven to 180C
- Wash the sweet potatoes, cut off the ends/hairy bits, put into a baking tray and bake in the oven for 45 minutes (until soft)
- Once the potatoes are baked, carefully remove the skin (DO NOT THROW AWAY) and empty the flesh into a bowl
- Add the almond butter to the potato and mix until well combined
- Add the salt and cacao powder
- Taste the potato and see if you need to add additional sweetener. If you do then add the maple syrup at this stage
- Put the mixture in a greased baking tray and bake for between 30-50 minutes (ensure that if you put a toothpick in the brownie, it comes away clean)
- Optional: You can add the following to enhance the flavour of your brownies: Fresh raspberries (only a handful as you don’t want to make the mixture too wet however these are delicious), walnuts (1/2 cup) and/or vegan chocolate chips/chunks (1/2 cup)
- Once they have cooled down slightly, enjoy with a little coconut cream to compliment this treat.
**Note: with the potato skins, put these on a flat baking tray and drizzle a little olive oil on them, sprinkle some salt, black pepper and smoked paprika/Italian herbs, rub them into the potatoes and bake in the oven for 20 minutes, checking on them so they don’t burn. You are simply roasting/crisping them up as they are already cooked.