This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Sweet Potato Brownies
Get your five-a-day from dessert!
Serves 16|Takes 35 mins
INGREDIENTS:
2 medium sized of sweet potatoes
1 cup & 1tbsp of Flahavan’s Oats
1 cup ground almonds
3/4 cup of cocoa powder
1 tsp baking powder
1/3 cup of hazelnuts, chopped
4 tbsp maple syrup
2 tbsp melted coconut oil
1 tsp vanilla extract
1 beaten egg
1 & 2 tbsp. pitted dates
For the icing (optional):
1 cup of icing sugar
3 tbsp. of butter
1/3 cup of cream cheese
METHOD:
Preheat the oven to 350°F
Peel the sweet potatoes, cut them into chunks and steam for about twenty minutes, until soft.
Blitz the oats in the food processor until fine and add to a mixing bowl with the almonds, cocoa powder, baking powder and hazelnuts.
Then add in the maple syrup, coconut oil, vanilla extract and beaten egg to the bowl and mix well.
Blend the cooked sweet potato with the pitted dates in the food processor.
Add this to the mixing bowl and stir to combine.
Place mixture into a lined 8” square tin and cook for approx. 35 minutes. Lower the temperature to 300°F and bake for a further 20 minutes.
Remove the brownies from the oven and leave to cool completely before icing and cutting into squares.
For the icing:
Blend all the ingredients in the food processor.
