Guilt-Free Sweet Potato Chocolate Brownies

9

The Festive Season is in full swing and it’s always a daunting time for me especially when it comes to keeping myself in tow with all the delicious food around.

I have a relentless sweet tooth and it’s a challenge not to overindulge because piling on the pounds happen all too easily. With these protein-rich, gluten, dairy and sugar-free sweet potato brownies that problem is solved. They are quick and easy to make, and very moorish… even the kids at home can’t get enough of them. (Unfortunately, they contain nuts and is not suitable for those with a nut allergy.)

Best yet, they are completely guilt-free.

Who said you cannot eat healthy (and still enjoy your sweet treats) during Christmas?

Ingredients:

2 x Large sweet potatoes peeled and diced into squares
¼ Cup raw cacao powder
1¼ Cup (± 300 grams) ground almonds
¼ Cup honey
½ Dates (without the stones)
1 x Cup crushed nuts mixed nuts to your liking (I use wall nuts and macadamia nuts)
2 x Scoops (table spoons) organic peanut butter
½ teaspoon salt

Method:

Preheat your oven at 180°Celsius (356° Fahrenheit or gas mark 4).

Grease (with olive oil) and line (with wax paper) 1 x large baking tray.

Boil sweet potatoes for 5 minutes (or until soft).

Drain sweet potatoes and using a blender, blend ’till you have a smooth puree.

Add all the other ingredients apart from the mixed nuts.

Blend until you have a smooth consistency.

Add the cup of chopped mixed nuts and mix (don’t blend) well. This adds a lovely crunchy texture to the brownies.

Evenly spread your brownie mixture in the baking tray and bake for 25-30 minutes.

Your brownies are ready when the top is almost crusty, however the inside should still be moist (see photograph).

Cool down and cut into even squares.

Enjoy on their own or as a desert with a drizzle of honey and scoop of cream, crème fraîche (if you want to be a bit naughty) or plain Greek yoghurt.

Keep refrigerated.

These little devils must be eaten within 3 days… But I suspect they will not last that long.

Indulge a little bit!


Credits.
Image: FR Lubbe, Little Red Shoes
Recipe: FR Lubbe, Little Red Shoes


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