Sweet Potato Brownies
In New York, you’ll find brownies at almost every coffee place you can think of. But they’re even better if you make them yourself and know that there’s powerfood hidden inside.
3 days in the fridge or max. 3 months in the freezer
large mixing bowl
small ovenproof dish (20 x 15 cm)
2 sweet potatoes (yams) (approx. 400 grams)
coconut oil, for greasing the pan
60 grams raw hazelnuts
40 grams buckwheat flour or spelt flour
6 tbsp raw cacao powder
½ tsp powdered ginger
1 tsp vanilla (unsweetened)
1 tsp cinnamon
a pinch of sea salt
160 grams dates, pitted
2 small handfuls of raw walnuts
3 tbsp maple syrup
Preheat the oven to 180°C. Peel the sweet potatoes and slice them in half, lengthwise. Coat them in a teaspoon of coconut oil and place them in the oven for about 20 minutes until they are cooked and soft. Keep the oven at 180°C. Allow the sweet potatoes to cool. Meanwhile, finely grind the hazelnuts in the food processor. Transfer the hazelnut meal to a bowl; add the buckwheat flour (or spelt flour), five tablespoons cacao powder, ginger, vanilla, cinnamon and a pinch of sea salt and stir to combine.
Chop the dates into small pieces. Put the cooled sweet potato in the food processer and process well. Add the dates and process again until thoroughly combined. Spoon the mixture into the bowl with the flour and spices and combine well until a soft batter is formed. Coarsely chop the walnuts, add half of them to the batter and stir well.
Line the ovenproof dish with parchment paper, spoon the batter into the dish and smooth out the surface using a spatula. Place the brownies in the oven for 30 minutes. Use a toothpick to prick the brownies to check for doneness. If the batter no longer sticks to the toothpick, remove the brownies from the oven and allow to cool for 10 minutes.
While the brownies are in the oven, make the topping by mixing a tablespoon of cacao, a pinch of sea salt and the maple syrup in a bowl. Spread the glaze over top of the cooled brownies and sprinkle the rest of the walnuts over top. Remove the brownies from the dish by using the parchment paper and cut into small pieces. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!