These brownies are SO good! You wouldn’t believe they are actually made with just a few natural and healthy ingredients. They taste absolutely divine – sweet and flavoured and as decadent as a brownie can be! I bet you craved a moist and chocolatey brownie, only to stop yourself when thinking how much processed sugar, butter and who knows what hides behind it? Well, a healthy brownie recipe is actually possible!
So what does this healthy brownie recipe consist of? Well, to start with, sweet potatoes. They are so good on their own, you will have to stop yourself from eating them before you even start making the brownies. Then comes a mix of all natural ingredients which are great for you: the raw cacao powder, an amazing superfood bursting with antioxidants, coconut oil, spelt of buckwheat flour (if you want gluten-free brownies) and a bit of maple syrup.
There are so many variations of this recipe on the internet, but I found many of them to be either too dry or too runny. I experimented with the ingredients and I discovered that adding some coconut oil and a bit of liquid to the mix makes for a perfectly moist, but firm and crunchy on the outside cake.
Decadent Sweet Potato Brownies
• 400 gr. sweet potatoes
• 50 gr. ground almonds/ Brazil nuts
• 50 gr. spelt or buckwheat flour
• 160 gr. dates
• 50 ml water
• 30 gr. coconut oil (+ some more for greasing the pan)
• 3 tablespoons of raw cacao
• 1 teaspoon cinnamon
For the topping:
• 2-3 tablespoons of pure maple syrup
• 1 tablespoon of raw cacao
• a pinch of salt
Peel the sweet potatoes and cut them into chunks and steam them for about twenty minutes, until they become really soft. Allow them to cool for a couple of minutes, and blend them together with the dates and 50 ml of water, to create a smooth paste.
Preheat the oven to 180°C. and finely grind the nuts of your choice in a food processor. Mix all the dry ingredients into a bow and stir well and then incorporate the sweet potato-dates paste and the coconut oil.
Line a brownie pan with unbleached baking paper, and grease with a bit of coconut oil, before placing the batter in it. Place it in the oven for 25-30 minutes. After twenty minutes do the toothpick test and leave it a bit longer if there are still crumbles sticking to it. Let it cool off before adding the topping.
For the topping, mix 3 tablespoons of maple syrup, with 1 tablespoon of cacao, and spread it on top. Enjoy!