This is one sweet experience not only because it tastes oh so sweet but because it is made up of all natural and healthy ingredients you’ll LOVE! I have made others recipes before and never felt that it tasted enough like a brownie but instead tasted more like just the sweet potato. I wanted to make something that others would feel was a yummy dessert that just so happened to be healthy not a healthy dessert that wasn’t very yummy. Lets hope I did that for you.
I new exactly what was missing and so I quickly whipped up the recipe and just couldn’t wait to taste the finished product. Once out of the oven it needed to let it cool for at least 20 minutes and since the baby was napping and Chris was watching hockey it was the perfect time for me to take the puppy for a run.
After an hour of running I felt that I definitely deserved a piece of brownie but someone had beat me to the punch. I wonder who it might have been…. HAHA
I think its safe to say that Chris is a fan 😉
I love this recipe very much and hope you do as well. This isn’t your typical brownie but it is one you won’t feel guilty about having seconds. Or at least I didn’t!
2 medium sweet potatoes
½cup alomond flour
7/16 cup chickpea flour, sifted (this is just under ½ cup)
½ cup cocoa powder
3 tbsp maple syrup
½ cup chopped walnuts (I only had almonds on hand but walnut work much better)
Preheat the oven to 350C before peeling and chopping the sweet potatoes. Place in a steamer until completely soft.
Place sweet potato and unpitted dates into the food processor and blend till completely smooth.
Place all ingredients into a very large mixing bowl and made sure everything is well combined.
Line the bottom and sides of a baking tray with parchment paper.
Cook the brownies for 40 minutes or until your toothpick comes out clean. Mine took 47 minutes so make sure to always set your timer and keep a close watch.
Remove the brownies from the tray and let cool for about 20 minutes.
Cut up and DIVE IN!
Let me know if you have any questions