chocolate brownies
This isn’t your traditional brownie recipe. not only is it paleo, gluten free, grain free & refined sugar free, it is deliciously fudgy, dense & gooey thanks to its secret ingredient - sweet potato!
Seriously, you need to try these! They are packed full of nutrients like magnesium, iron & potassium, antioxidants, flavanols, polyphenols, & the amino acids tryptophan & tyrosine, which help with the production of serotonin & dopamine. No wonder chocolate makes me so happy!
Raw cacao is also good for increasing beneficial gut microbes like lactobacillus and bifidobacterium. Oh, and cooked and cooled sweet potato is a resistant starch which feeds your microbiome. You’re welcome!
What You Need.
300-400g sweet potato, peeled
100g almond meal
100g dates
125g butter
50-70g rapadura sugar
100g organic 85% dark chocolate, chopped into pieces
50g raw cacao powder
3 eggs
1 tsp vanilla
Good pinch of sea salt
What To Do.
Preheat oven to 170C and line a small baking tray. I use a 20cm x 20cm tray.
Blitz your sweet potato and dates on speed 9 in your Thermomix or on high in your food processor until finely chopped. You can also just grate and chop by hand until they are a fine consistency and place into a mixing bowl.
Add all ingredients except the dark chocolate and mix on speed 5 or medium (or by hand) until well combined, scraping sides and mixing again if necessary.
Add dark chocolate and either mix in by hand or mix on reverse speed 4 in your Thermomix.
Pour mixture into your baking tray and spread evenly, then bake for 30-40 minutes until a skewer comes out clean.
Allow to cool on the rack slightly before serving if you’re having them hot, or cool completely before cutting and storing in the fridge.