Suitable for Gluten-free | Wheat-free | Dairy-free | Vegan | No refined sugar
Prep time 20 minutes
Cook time 30 minutes
For the brownies –
- 3 sweet potatoes, peeled and chopped
- 4 tbsp apple puree
- 100ml Provamel almond milk
- 1 tsp vanilla extract
- 4 tbsp Tiana coconut oil, melted
- 4 tbsp maple syrup
- 1 tsp white wine or apple cider vinegar
- 200g rolled oats (whizz up in a blender to form a flour)
- 50g ground almonds
- 2 tbsp flaxseeds
- 6 tbsp Bioglan cacao powder
- 4 tbsp Tiana coconut sugar
- 1 tsp ground cinnamon
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 75g walnut pieces
For the ganache –
- 1 x can coconut milk, chilled in the fridge overnight
- 2 tbsp maple syrup
- 3 tbsp cacao powder
- ½ tsp vanilla extract
1. First cook the sweet potato cubes until soft then drain and leave to cool.
2. Preheat the oven to 180oC and grease and line a 12x9in baking tin.
3. Place ¾ of the cooked sweet potato in a blender along with the apple puree, almond milk, vanilla, maple syrup and vinegar and blend up until smooth. If you don’t have a blender mash up the sweet potato until completely smooth then whisk with the other ingredients.
4. Stir in the oat flour, ground almonds, flaxseeds, cacao powder, coconut sugar, cinnamon, baking powder and bicarbonate of soda and fold in to form quite a thick chocolate batter. Stir in the walnuts.
5. Spoon this into your prepared tin then bake for 25-30 minutes, until risen and firm to the touch. Leave to cool in the tin.
6. Meanwhile make the ganache by opening the chilled coconut milk can and scraping out the solid cream at the top. Place in a blender with the rest of the cooked sweet potato, maple syrup, cacao and vanilla and blend until smooth. Alternatively whip in a bowl with the mashed sweet potato and other ingredients if you don’t have a blender.
7. Chill in the fridge for at least 30 minutes (can be made 4 days in advance).
8. Once the brownies have cooled down, cut into 12 and spread a layer of the ganache on top of each one.
9. Decorate with anything you want – chopped hazelnuts, freeze-dried raspberries and pomegranate all work well.
Keep any remaining brownies in an airtight container in the fridge for 3 days (frosted) or 5 days (unfrosted).
Curated by www.spamellab.com