In my quest to be that tiniest bit healthier I’ve been experimenting a bit with some baking. The thought of using vegetables isn’t too appealing I’ll admit but I had a few recipes that I’d seen online for beetroot brownies and sweet potato brownies so with a few sweet potatoes knocking around at home I decided I’d give them a shot.
The recipe is from Deliciously Ella whose blog has a zillion healthier recipes if you are that way inclined. I didn’t have coconut oil so used butter and on a second occasion I’ve made these using golden syrup instead of maple syrup as I had none and they turned out perfectly also. I am fully aware a pile of golden syrup negates any healthiness that was bought into this recipe by the sweet potatoes! 🙂 These are dense and chocolatey and honestly, you’d barely know you were using a healthy alternative.
480g of sweet potatoes
12 medjool dates
6 tablespoons of pure maple syrup
100g of ground almonds
2 tablespoons of melted coconut oil / butter
100g of ground porridge oats – I just threw them into the food processor and blitzed.
6 tablespoons of raw cacao or cocoa powder – I used Bournville which I find perfect as it’s super rich
For the Icing
2 tablespoons of coconut oil or butter
2 tablespoons of nut butter – I used the Meridian crunchy peanut butter
1 tablespoon of maple syrup
2 tablespoons of cacao or cocoa powder
1 Pre-heat the oven to 180C for a fan oven / approx 200 for standard. Peel the sweet potatoes and chop them into chunks then either boil or steam them for about 20 mins till they are nice and soft. While they are cooking blitz up your porridge oats.
2 Once they are soft take them from the pot and add them to a food processor with the pitted dates and blitz them up for a minute or so then mix again with a spoon. You want a relatively smooth mixture here but a few bits of dates that aren’t fully blitzed aren’t a problem.
3 Put the rest of the ingredients into a bowl, before mixing in the sweet potato date combination. Stir well. At this point I was re thinking this recipe completely as it looked pretty yuk, but stick with it!
4 Put into a lined baking dish and cook for about 45 mins. Take the tray from the oven and leave the brownies to sit for about 15 minutes before taking them from the tray.
5 While the brownies are cooking you can make the icing by simply melting all the ingredients together and stirring well, then place in the freezer for 15 minutes and then the fridge for 15 to firm up a bit.
6 Remove the brownies from the tray and leave to cool completely before icing otherwise your icing will melt! Spread the icing on top, cut into squares, dig in and enjoy!