How to Fall To Try At Home Sweet potato chocolate brownie

How to Fall To Try At Home Sweet potato chocolate brownie Delicious, fresh and tasty.

Sweet potato chocolate brownie. The time the sweet potato spends in the oven actually draws out its natural sugars, and those sweet flavors complement the chocolate in the brownies, making this unlikely ingredient the perfect. Pureed sweet potatoes add a moist texture to the brownies that makes them super dense and fudgy - as a perfect brownie should be! The sweet potato taste is sweet and subtle, practically nonexistent - all you taste is a deep chocolate flavor that is irresistible with each bite.

Free from gluten, dairy and refined sugars, these healthy brownies from scratch are fast and simple make.

And while they might be healthy, their flavour can't be underestimated!

They are also completely delicious and packed with intense chocolate flavour.

You can cook Sweet potato chocolate brownie using 13 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Sweet potato chocolate brownie

1. Prepare 1 of large sweet potato peeled and cubed.

2. You need 150 g of dark chocolate chopped.

3. Prepare 25 g of coconut oilmelted.

4. You need 1 cup of dates paste.

5. It’s 2 TBS of ground flax seed + 6 TBS water.

6. You need 100 g of almonds flour.

7. You need 1/4 cup (30 g) of cacao powder.

8. It’s 2 TBS (21 g) of espresso powder.

9. It’s 1/2 tsp of baking powder.

10. It’s 1/2 tsp of salt.

11. You need 1/2 tsp of cinnamon.

12. Prepare as needed of Chopped nuts (optional) dry figs (optional).

13. It’s as needed of For decorate- vanilla custard, cran berries.

Sweet potatoes give these brownies a natural sweetness, while almond butter adds a creamy, rich texture—plus they're studded with chocolate chips.

They don't need flour, so they're great for gluten-free families.

While the sweet potatoes cook, grind the oats in a food processor until they form a flour (if not already), place to one side.

To make sweet potato purée, halve sweet potato and brush the cut sides with oil (optional).

Sweet potato chocolate brownie instructions

1. Boil the sweet potato cubes for around 10 minutes, until soft..

2. Drain and mash until smooth, then set aside to cool..

3. Preheat the oven to 325ºF (160ºC)..

4. Mix the flax seed and water..

5. Let it set for about 15 minutes..

6. Melt chopped chocolate in a glass bowl over a pot of simmering water..

7. Take off the heat then stir the melted coconut oil and maple syrup into the chocolate..

8. Instead of maple syrup I have used dates paste..(10 to 12 Dates soaked in milk for 1 hour then grind into smooth paste..).

9. Stir the chocolate mixture into the sweet potato..

10. Add the flax mixture, then fold in the almond flour, baking powder, cacao powder, salt and cinnamon..

11. Pour mixture into a square pan..

12. Sprinkle chopped nuts or pecans and dry figs, and bake for 30-35 minutes, until the brownie is crusted on the outside..

13. Decorate with vanilla custard & cranberries..

14. Allow to cool, then cut into squares..

Add to a parchment-lined baking sheet.

Move to one side of pan and wrap the parchment paper over top to steam.

Sweet potato puree, almond butter, almond flour, coconut sugar, and maple syrup are enhanced with quality unsweetened cocoa powder and pure vanilla extract from Rodelle.

The result is a rich, chocolate brownie with a decadent chocolate frosting.

Once cool enough to handle scoop out the hot flesh and mix with the chocolate and almonds.