Sweet Potato Brownies (grain-free, gluten-free, sugar-free, dairy-free)

Sweet Potato Brownies (grain-free, gluten-free, sugar-free, dairy-free)

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THE NEW BROWNIES ON THE BLOCK

Caution – You are about to experience the most amazing chocolate brownies in the world. They are absolutely delicious, healthy and totally addictive. You have been warned.

This very healthy brownie recipe is full of rich chocolatey flavor, as well as important nutrients. It’s completely grain-free, gluten-free, sugar-free and dairy-free. And yes, one of the secret ingredients of this yummy recipe is the sweet potato.

Just one bite and you’ll never want to eat another chocolate brownie.

I hope that you love this recipe as much as I do! xo


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THE RECIPE

Ingredients (brownie):

-2 medium sweet potatoes (enough to fill 1 cup)
-1 cup cacao powder (raw cocoa powder)
-1/4 cup almond flour
-1/8 cup coconut flour
-1/2 cup cold-pressed coconut oil
-3 large free-ranged eggs
-14 fresh medjool dates
-8 tablespoons 100% pure maple syrup
-2 teaspoons ground vanilla powder
-1 teaspoon cinnamon
-pinch of sea salt

Ingredients (icing):

-1/4 cup cacao powder (raw cocoa powder)
-1/4 cup cold-pressed coconut oil
-3 tablespoons 100% pure maple syrup
-1 teaspoon ground vanilla powder
-1/4 teaspoon cinnamon
-pinch of sea salt


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THE METHOD

Instructions (brownie):

-roast the sweet potatoes by wrapping them in aliminium foil and baking them in the oven for 60 minutes (or until really soft and starting to caramelize) at 180 degree’s Celsius (360 F)
-once fully roasted, remove the sweet potatoes from the oven and the foil (when cool enough to handle)
-after leaving them to cool for a few minutes, remove the skin by gently peeling it off
-mash the roasted sweet potato with the back of a fork until completely smooth and measure out 1 full cup (discard any excess)
-soak the fresh medjool dates in warm water for 30 minutes
-once soaked, remove the dates from the water and then remove the pits and any stalks that may still be attached
-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt
-if you have a food processor or a high powered blender, add the roasted sweet potatoes, the soaked dates and the melted coconut oil to your mixer with all of the other ingredients and blend until smooth/ if you do not have a food processor or blender follow the rest of the instructions
-finely chop the soaked dates into small pieces and then mash with the back of a fork until it forms a sticky and smooth paste
-mix the eggs, the sweet potato, the maple syrup and the dates together in a bowl until smooth
-in a separate bowl sieve the cacao powder so that there are no lumps
-mix the cacao powder with the coconut flour, almond flour, vanilla powder, cinnamon and sea salt
-now mix all of the ingredients together in one bowl and add the melted coconut oil
-mix until completely blended and smooth
-grease a glass/ brownie dish with some extra coconut oil and fill the dish with the brownie batter
-even out and smooth the top of the batter with the back of a spoon
-bake in a preheated oven (180 C/ 360 F) for 30 minutes
-once cooked, remove from oven and leave to cool for 15 minutes before you add the icing

Instructions (icing):

-melt the coconut oil by pouring boiling water into a large bowl and a placing smaller bowl into the water (without burning your hands or getting water into the small bowl), then place the coconut oil into the small bowl and wait for it to melt
-sieve the cacao powder so that there are no lumps
-mix the melted coconut oil together with the cacao powder, vanilla powder, cinnamon, sea salt and maple syrup
-mix until well blended
-pour over baked brownies (15-20 minutes after they have been removed from the oven)


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TO SERVE

Serving instructions:

Eat now – once the icing has been poured over the brownies, leave the brownies in the baking dish for another 15-30 minutes before sprinkling with cacao powder (optional), slicing and serving

Eat later – once the icing has been poured over the brownies, leave the brownies in the baking dish for another 15-30 minutes, then place in the fridge to set for 1-3 hours before sprinkling with cacao powder (optional), slicing and serving

Made with love by Liezl Jayne xo


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Photos by Liezl Jayne for liezljayne.com