I know what you are thinking, sweet potato? However, these are a great guiltless treat. They aren't too sweet, and were an absolute hit with my mum and her work colleagues, who usually find chocolate desserts a little sickly.
The sweet potato helps to bind the ingredients together and adds body to the brownies without having to add vast amounts of flour, sugar or butter!
In fact, there is NO butter in the recipe!
They are packed with energy and are great as a pre-gym hit. I had a great session and I put it down to these little yummy squares!
The sweet potato helps to bind the ingredients together and adds body to the brownies without having to add vast amounts of flour, sugar or butter!
In fact, there is NO butter in the recipe!
They are packed with energy and are great as a pre-gym hit. I had a great session and I put it down to these little yummy squares!
Ingredients:
2 large sweet potatoes
14 Dates or prunes or both!
1/2 cup of rice flour
2/3 cup of ground almonds
4 table spoons of co co powder
1/4 cup of walnuts (I crush these with my hands)
2 tablespoons of chopped almonds or chopped hazelnut
1/4 cup of maple syrup (I use Zero cal syrup from Protein Works)
1/2 cup of agave syrup (low calories sugar syrup - adapt this as you wish depending how sweet you like them)
1/4 cup of dried cranberries
Pinch of cinnamon
Pinch of salt
Pinch of baking powder
1 Egg
Coconut oil (if available - helps keep them moist)
Dark chocolate chips for the top
Recipe:
Pre-heat your oven to 180 degrees
Boil the sweet potato (skin off) until it is soft, put this straight into a blender and blend till smooth.
Add to this the dates, maple syrup and blend until you have your preferred consistency of the fruit.
Mix all the other dry ingredients together (not the egg, oil or agave syrup unless you substitute for sugar).
Add the potato and date mixture to the dry ingredients and mix well.
Add the egg oil and syrup and mix!
Pour the mixture, it should be quite thick, into a lined baking tray.
Top with the dark chocolate chips and place into the oven.
Cook for 20 minutes, or until a skewer comes out ALMOST clean.
Leave to cool and cut into small squares, top with icing sugar if you wish and enjoy your guilt-less treats!!
2 large sweet potatoes
14 Dates or prunes or both!
1/2 cup of rice flour
2/3 cup of ground almonds
4 table spoons of co co powder
1/4 cup of walnuts (I crush these with my hands)
2 tablespoons of chopped almonds or chopped hazelnut
1/4 cup of maple syrup (I use Zero cal syrup from Protein Works)
1/2 cup of agave syrup (low calories sugar syrup - adapt this as you wish depending how sweet you like them)
1/4 cup of dried cranberries
Pinch of cinnamon
Pinch of salt
Pinch of baking powder
1 Egg
Coconut oil (if available - helps keep them moist)
Dark chocolate chips for the top
Recipe:
Pre-heat your oven to 180 degrees
Boil the sweet potato (skin off) until it is soft, put this straight into a blender and blend till smooth.
Add to this the dates, maple syrup and blend until you have your preferred consistency of the fruit.
Mix all the other dry ingredients together (not the egg, oil or agave syrup unless you substitute for sugar).
Add the potato and date mixture to the dry ingredients and mix well.
Add the egg oil and syrup and mix!
Pour the mixture, it should be quite thick, into a lined baking tray.
Top with the dark chocolate chips and place into the oven.
Cook for 20 minutes, or until a skewer comes out ALMOST clean.
Leave to cool and cut into small squares, top with icing sugar if you wish and enjoy your guilt-less treats!!