• Home
  • Sweet potato brownie – gluten free, dairy free

Sweet potato brownie – gluten free, dairy free

0 0
Sweet potato brownie – gluten free, dairy free

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
500 g sweet potatoes peeled
100 g dark chocolate (minimum 70% cocoa)
200 g dates
150 g almomd butter
50 g coconut oil
100 g almond flour
50 g coconut flour
30 g cocoa powder
120 ml plant-based milk (for example almond milk, or a mix of rice and coconut milk)
2 teaspoons of baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
juice and zest of a tagerine or clementine (make sure it is organic)
Topping
50 g dark chocolate
50 g nuts of your choice (walnuts, pecan nuts, hazelnuts, pistachio)

Healthy, tasty, nutrient-rich brownies

  • 1 hour
  • Serves 12
  • Easy

Ingredients

  • Topping

Directions

Share

This sweet potato brownie is very moist and tender, with a rich taste of chocolate.
These healthy, nutrient-rich brownies are gluten free, dairy free and have no added sugar. The sweetness comes only the potatoes and dates.

Steps

1
Done

Preheat the oven temperature to 180 ° C degrees Celsius / 4 for the gas oven (average temperature).

2
Done

Peel and cut the sweet potatoes into 1 cm cubes, put in a pot, cover with water, add a pinch of salt and bring to boil.

3
Done

Heat the plant-based milk (if you don't have milk you can use water of coffee). Pour the boiling milk over the dates and let them soak to soften for 10-15 minutes.

4
Done

In a bowl put the chocolate, coconut oil, and almond butter and place it on a hot water pot to melt.
After all ingredients are melted let cool a litte then add the vanilla extract and the zest and juice of a half tangerine.

5
Done

Once the sweet potatoes are extremely soft mash them into a smooth puree.
Put the dates and the milk in a blender and make a smooth paste.
Add the puree and the dates paste to the chocolate mixture.

6
Done

In another bowl mix the dry ingredients: almond flour, coconut flour, baking powder and salt, and mix well.

7
Done

Add dry ingredients to the chocolate and sweet potatoes mixture and mix well.
If you want you can add also the nuts to this mixture, instead of using them as a topping.

8
Done

Line a 20 cm x 20 cm baking tin with baking paper. Pour the mixture in the baking tin and sprinkle chopped chocolate and nuts. For a little colour I sprinkled some lyophilised raspberries, but it is optional.

9
Done

Bake for 40-50 minutes or until or until toothpick inserted in center comes out clean.
Cool the brownie in the tin for 10 minutes and then on the wire rack for another 1-2 hours. Cut the brownie only when is completely chilled.

Loulou

previous
Roasted beetroot and pumpkin salad
next
Beetroot, quinoa and lentil tabbouleh
previous
Roasted beetroot and pumpkin salad
next
Beetroot, quinoa and lentil tabbouleh

Add Your Comment