These brownies are a must try! Not only are they dense, rich and chocolatey, but they are wheat, gluten and sugar free! You can also make them dairy free by swapping the cream in the ganache for coconut milk. Enjoy!
2 sweet potatoes, peeled and cut up into small pieces
25g organic cocoa powder
80g ground almonds
1t bicarbonate of soda
1/4 cup rice malt syrup (fructose free)
25g flaked or diced almonds (optional)
2t nut butter (peanut butter, macadamia butter or almond butter)
45g sugar free chocolate (I use the Honest chocolate brand or you can use 85% Lindt), chopped
70ml cream or coconut milk
Gold dust (because you can)
1. Preheat oven to 175 degrees C.
2. Boil sweet potato until soft. Drain water and mash with a fork.
3. In a bowl, beat your egg and xylitol for a few seconds or until combined.
4. Add cocao powder, ground almonds, bicarb, syrup, flaked almonds and sweet potato, and beat until just mixed together.
5. Pour into a greased and lined square baking tin.
6. Take the teaspoons of nut butter and swirl it onto the top of your mixture. Don't mix it in, just swirl to create a pretty pattern
7. Bake for 15-20 minutes.
8. Once cooled slightly, remove from baking dish and cut into squares.
9. Have by itself or with ganache:
10. Melt milk/ cream in a saucepan over low heat.
11. When just bubbling, add your chopped chocolate and turn off heat.
12. Whisk to combine. Pour over brownies. Sprinkle gold dust.
13. Keep in airtight container in the fridge for up to 10 days
*Chefs tip: If you have some over ripened bananas lying around, swap one of your sweet potatoes for a banana instead.