Sweet potato brownie
Prep time : 30min
Cooking time : 60 min (cooling included)
Serves : Make about 10 balls
Brownie ingredients :
-500g sweet potato (1medium raw potato)
-130g hazelnut powder (almond powder also works)
-20g lucuma powder (optional, you can replace it with more nut powder or oats)
-350g pitted dattes (14 mejdool)
-3 tbsp coconut oil
-2 tbsp maple syrup or agave syrup
-6 tbsp raw cacao powder (alternatively you can use unsweetened cocoa powder)
-40g hazelnut chunks
For the icing :
-1,5 tbsp of maple or agave syrup
-4 tablespoon of hazelnut butter (almond or any other nut butter also work)
-1 tsp of cacao
-Pre-eat the oven at 180°C
-Peel the sweet potato, cut it into chunks (the smaller they are, the faster they will cook) and steam them until soft (15min). You can also boil them if you don't have a steamer.
-Mix the dry ingredients in a bowl with a pinch of salt.
-Put the dattes, coconut oil, syrup and the cooked sweet potato into a food processor and mix until well combined.
-Add this mixture to the dry ingredients and stir well.
-Place into a lined baking dish and cook for about 40minutes.
*Enjoy the remaining brownie batter with no risk of salmonella infection as it is egg-free (the perk of vegan baking recipes).
-While the brownie is in the oven, make the icing by melting all the ingredients together and put it in the fridge
-When the brownie is ready, remove it from the tray and let it cool down at room temperature
-Spread the icing on top and cut it into squares
*Store in the fridge 3-4 days (might be gone in less than 24 hours tho)
Megane nutrition facts :
-This recipe is suitable for vegan
-It is also gluten-free so you can enjoy it if you are suffering from a coeliac disease, a gluten allergy or sensitivity