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Chocaholic Sweet Potato Brownies

Kcal

150-250

Fat

-g

Carbs

-g

Protein

-g

Useful Information

Preparation Time –

5 mins

Cooking Time –

5 min

Difficulty –

Easy

Portions –

4

Ingredients

  • 500g sweet potatoes
  • 150g ground almonds
  • 150g raw cacao powder
    (best quality you can afford)
  • 120g almond butter
  • 2 tsp good quality
    vanilla essence
  • 150-250 maple syrup
  • ½ bar chopped dark
    chocolate (best quality you can
    afford)
  • Two punnets mixed
    fresh berries to serve

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    Who said you can’t make chocolate brownies healthy? Beetroot and sweet potatoes are two vegetables you can use in sweet baking with success. In fact, the sweet potato is no potato at all, but it’s jam-packed with healthy complex carbs and B vitamins. It was originally introduced to be served as a dessert at banquets. Good enough for us! I was inspired by Nicky Halliday for this dish, it’s all packed with natural sugars and nut butter.

    Chocaholic Sweet Potato Brownies

    Method

    • Preheat your oven to 180C.
    • Peel and cut up the sweet potatoes into bite-size chunks.
    • Boil them until they are soft, about 10 minutes.
    • Drain the sweet potatoes and add into a blender along with all other ingredients (except the chopped chocolate) and blend until you have a smooth texture.
    • Fold in the chopped chocolate and place into a deep baking tin you use for brownies.
    • Make sure the mixture is equally distributed and patted down.
    • Bake in the oven for 40-50 minutes, checking regularly as all ovens are different.
    • Take out and allow to cool.
    • Cut into 12-16 equal squares. Drizzle with a little powdered sugar, decorate with fresh berries and enjoy!

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