Sweet potato brownies? Don’t knock them till you love them! Dairy Free, Gluten Free, Low Carb and Vegan never tasted so good.
Ingredients
- 1 orange sweet potato (400g), roughly chopped
- 2 tbsp ground flaxseeds
- 180g 70% dark chocolate, roughly chopped
- 1 cup caster sugar
- 2 tsp vanilla essence
- 2 tbsp cocoa powder
- 1 cup almond flour
- ¼ tsp bicarbonate of soda
- ¼ cup chopped almonds
- For the avocado icing
- 1 large ripe avocado
- 2 tbsp cocoa powder
- 2 tbsp coconut oil, melted
- 2 tbsp pure maple syrup
Instructions
PLACE sweet potato in a pot with enough cold water to cover and bring to a boil. Cook, covered, for 20 minutes or until soft; drain. Return to the pot and mash until smooth.
MEANWHILE, preheat the oven to 180°C. Lightly grease a deep 20cm square cake pan and line the base with baking paper.
COMBINE ground flaxseeds and ½ cup hot water in a heatproof bowl. Allow to stand for 10 minutes to thicken.
COMBINE chocolate, sugar, vanilla, sifted cocoa and ¼ cup water in a heatproof bowl over a pot of simmering water; stir until melted and smooth. Remove from heat; stir in mashed sweet potato. Add linseed mixture, almond flour and bicarb; mix well.
POUR mixture into the prepared cake pan. Bake for 1 hour or until firm to touch. Cool in the pan.
For the avocado icing
BLEND or process ingredients until smooth and glossy.
SPREAD icing over brownies and scatter with chopped nuts. Cut into rectangles and enjoy!
TIP: Brownies can be refrigerated for up to 3 days in an airtight container. Bring to room temperature before serving. Un-iced brownies can be frozen in an airtight container for up to 2 months.
