This brownie with a twist is a great way to satisfy a sweet tooth, a great way to indulge yourself and your kids at snack time with something that is both nourishing and which satisfies one’s gourmandise. Note that it gets even better as it ages with all the aromas blending perfectly together (better the next day).
You maybe thinking Yukk, and yes I do think you have to like sweet potatoes to like this one 🙂 but this recipe is great and when I saw it reminded me of this family recipe we have and that we bake on Christmas as our “Bûche de Noel” but with sweetened condensed milk and chocolate … Definently a healthier version here. I made some changes from the original versions I found online, using coconut flour, less dates, blending almonds and macadamia nuts and a bit more Maple. Let me know what you think.
If you want to learn about the health benefits of sweet potato, which is the main ingredient here, click here. Sweet potatoes are packed with vitamin A, beta-caroten, they have fiber and proteins which make them a great option for your kids’ snack. On top of this, we are adding raw cacao here, one of the most powerful source of anti-oxydant, very different from the chocolate bars that they sometimes have.
2 medium-large sweet potatoes
1/3 of a cup of (freshly) ground almonds
1/3 of a cup of (freshly) ground macadamia nuts
1/2 a cup of coconut flour
6 medjool dates
5 tablespoons of raw cacao
5 tablespoons of pure maple syrup
a pinch of salt
- Pre-heat the oven to 180C,
- Peel the sweet potatoes. Cut them into chunks and steam or boil until really soft,
- Put them in food processor with the pitted dates and mix until creamy ,
- Add remaining ingredients and mix again. if you feel you need to you, you may take the mixture out of the food processor and stir well in a bowl until all ingredients are well combined,
- Place into a lined baking dish and cook for about 30 minutes,
- Take the tray out and allow it to cool before you cut the brownie into squares.