I’m a big fan of desserts; and if it was healthily acceptable, I wouldn’t mind living off chocolate and cake for breakfast, lunch and dinner. So, to make that dream a bit more realistic, I have this recipe to share with you. It’s delicious, wholesome and 100% guilt-free; you just can’t go wrong with brownies, they’re certainly a crowd pleaser.
I dug through a few recipes for inspiration and definitely had to find an option to include as part of my healthy lifestyle without worrying about the sugar or white flour load. I found Deliciously Ella’s recipe of her sweet potato brownies, which I think is the perfect healthy version of the classic brownies, but I added my own twist to it for a more satisfying gooey and moist, brownie-like texture.
If you are wondering what a vegetable like sweet potato has to do with a dessert, well you would be surprised. Not only does it add sweetness but it perfectly substitutes eggs, banana or flax meal, binding the batter together. It also packs the brownies with powerful anti-inflammatory and antioxidant properties, fortified with high amounts of vitamin A, vitamin B6, potassium and fibre.
With the high amount of fibre, these brownies keep you full for a long time and help maintain healthy digestion. Studies show that steaming or boiling is the best way to preserve the nutritional properties of sweet potatoes, while combining them with healthy fats increases the uptake of their powerful antioxidants! Amazing, right?! This is why I decided to add a bit of virgin coconut oil to the brownie batter.
2 medium-sized sweet potatoes
2 cups pitted dates, soaked overnight (or in hot water for 10 minutes)
1 cup almond flour/ground almonds
1/2 cup buckwheat flour
1 tbsp extra virgin coconut oil
3/4 cup raw cacao powder
1 tsp baking powder
3 tbsp almond/hazelnut milk
1 cup walnuts
Preheat the oven to 180C. Line a square baking tray with parchment paper or greased baking paper.
Peel the sweet potatoes and cut into cubes. Place in a deep pan of boiling water and allow to boil then simmer for 15 minutes. Drain well and set aside to cool for 5 minutes. Add the sweet potatoes, dates and coconut oil in the food processor, and blend to obtain a puree.
Add in almond flour, buckwheat flour, cacao powder, milk and baking powder. Process to create an smooth batter. Put in the walnuts and pulse twice. Pour the mixture into the tray and decorate with more walnuts. Cook for 20 to 25 minutes.
Remove from the oven, and set aside to cool for 10 minutes. Remove the brownies from the pan, let cool completely before cutting in squares. Serve with vanilla ice cream and enjoy!