So, what have you been eating lately? Cuz if it’s not as gooey and fudgy and chocolaty as these brownies, you’re doing it all wrong.
I should be honest with you. This is my first sweet potato brownie. You are looking at the very first batch I ever did make. Yep, it is that good that I do not need to make a second or third batch to double or triple check its awesomeness. I had 16 brownies that tickled my taste buds with each bite. And a handful of people that happily taste tested them for me too. Among the brownie effects I counted: making people jump up and down with joy, causing random smiles at strangers, but also severe selfishness and inability to share. Bake them at your own pleasure & risk.
To think that about 10 years ago I was baking traditional white flour and white sugar brownies, completely oblivious to the magical powers of sweet potatoes and soft dates. *face palm*
These babes are amazing on their own or with a sprinkle of coconut sugar, cacao powder dust or peanut butter drizzle. Or chocolate drizzle. Or fresh strawberries. Or on their own.
The most addictive sweet potato brownies
- 2 sweet potatoes + 2 TBSP coconut oil
- 15 soft dates, pitted
- 1 cup almonds, ground
- 1/2 cup chickpea flour
- 1 cup coconut flour
- 6 TBSP cacao powder
- pinch sea salt
- 5 TBSP coconut sugar
- 1 TBSP coconut nectar (optional; you can sub with another TBSP of coconut sugar or 1 TBSP maple syrup)
- 2 TBSP tahini
- 1 TBSP coconut sugar
- 3 TBSP cacao nibs
- Preheat the oven to 190.
- Cut your sweet potatoes in chunks, coat them in coconut oil and add them to the oven. Roast them until soft. Should take anywhere between 30-50 minutes, depending on how big you cut them.
- Remove the sweet potatoes from the oven and allow to cool.
- Add the sweet potato and dates to the blender and blitz until you get an amazing, sweet, soft paste. ( <- you can eat this by the spoonful by the way!)
- In a bowl, mix the dry ingredients: almond meal, chickpea and coconut flours, cacao, salt, coconut sugar and mix well.
- Add the sweet potato mix, coconut nectar and tahini and mix well by hand until you get a sticky mix.
- Press this mix into a cake pan lined with baking paper, sprinkle with 1 TBSP coconut sugar and the cacao nibs and pop it into the oven. Bake at 180 for roughly 20 minutes or until done. To test it, you can poke it with a skewer and if it comes out dry, it’s done!
- Remove the brownies from the oven and allow them to cool in the pan. Remove the brownies from the pan and allow them to cool for another 10 minutes.
- Cut, slice and dice, drizzle, sprinkle and enjoy!