Eliminating dairy from my diet has been one of my biggest challenges, especially when my chocolate cravings hit. So when I discovered raw cacoa, it very quickly became one of my favourite ingredients. I put it into smoothies, drink it as a hot chocolate and now I’m on a quest to learn some baking recipes with it. Several people have been raving about the sweet potato brownies in the Deliciously Ella cook book, so I gave them a try this week. They were really easy to make and the result has been a hit in the whole household! The brownies also work really well as a healthy energy snack in my daughter’s lunch box.
I used my Vitamix to grind my almonds and left the texture quite coarse, which made the brownies nice and crunchy which I really love. Here’s the recipe as it appears in the Deliciously Ella cook box.
2 medium-large sweet potatoes (600g)
14 medjool dates, pitted
2/3 mug ground almonds (80g)
1/2 mug buckwheat or brown rice flour (1oog)
4 tablespoons raw cacao powder
3 tablespoons maple syrup
pinch of salt
Preheat the oven to 180°C (fan 160°C)
Peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 minutes, until they become really soft.
Once they are preferably soft and beginning to fall apart, remove them and add them to a food processor with the pitted dates. Blend until a smooth creamy mix forms.
Put the remaining ingredients into a bowl, before mixing in the sweet potato and date combination. Stir well.
Place the mix into a lined baking dish and cook for about 20-30 minutes, until you can pierce the brownie cake with a fork and bring it out dry. Remove the tray and allow it to cool for about 10 minutes. This is really important, as the brownies need this time to stick together.
If you don’t have any raw cacao powder, then you can use conventional cocoa powder, but you’ll need to at least double the quantity.