Sweet Potato Brownies
Sweet potato and chocolate? It may sounds like a strange flavour combination but these sweet potato brownies from our friends at Deliciously Legal have to be tried to be believed.
They certainly have our tick of approval.
Enjoy!
Ingredients
BROWNIES
330 g sweet potato
100 g almond meal
100 g raw sugar
40 g cocoa powder
1/4 tsp bicarbonate of soda
pinch himalayan pink salt
1 tsp vanilla extract
200 g purified coconut oil or ghee, melted
4 eggs if vegan, 4 flax eggs
CHOCOLATE FROSTING
200 g vegan 60% dark chocolate
2 tbsp coconut cream
Method
- To make the brownies preheat oven to 150 degrees celsius/305 fahrenheit. Lightly grease a lamington tray with coconut oil and line with non-bleached baking paper.
- Place the brazil nuts in a food processor. Process until mixture becomes a smooth paste. Add the remaining ingredients. Process until well combined. Pour into prepared tray. Bake for 30-35 minutes or until just cooked. Allow to cool completely before removing from tray.
- To make the frosting add the ingredients to a small saucepan. Heat over low heat. Stir continually until mixtures has completely melted. Remove and allow to cool completely. Pour into a bowl of a electric free-stand mixer. Beat until mixture has thickened. Spread frosting evenly over cooled brownie.
- Enjoy!