Sweet Potato Brownies with a Sugar-Free Chocolate Icing

    • 650g Sweet Potato puree
    • 1 cup almond butter
    • 2 tsp vanilla paste
    • 1/2 cup of almond meal
    • 1 cup of coconut or rapadura sugar
    • 1/4 cup cocoa (Dutch is always best)
    • 3 teaspoons of baking soda
    • 1/4 teaspoon of salt

    Preheat oven to 170°C. Line an 20cm pan with parchment paper or grease well. Gently heat your nut butter in the microwave until easily stir-able. Then whisk it together with the sweet potato and vanilla extract in a large bowl.

    In a separate bowl, stir together all remaining dry ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), using a spatula, scoop out the recipe into the prepared pan, using the back of the spoon to smooth out.

    Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)

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    Sugar-Free Chocolate Icing

    • 1 cup dates
    • 1/4 cup raw cacao (cocoa) powder (dutch cocoa is by far the best tasting quality if you can get your hands on it)
    • 1/4 cup coconut oil
    • 3/4 cup water (or a tiny bit more if needed – but try to stick to this amount)

    Optional: ¼ cup of dark chocolate buttons.

    Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit. You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness. This raw chocolate icing is ready to use as soon as you pour it out of the blender and because it has coconut oil will solidify into a glossy topping when chilled.

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Sweet Potato Brownies with a Sugar-Free Chocolate Icing

 

    • 650g Sweet Potato puree
    • 1 cup almond butter
    • 2 tsp vanilla paste
    • 1/2 cup of almond meal
    • 1 cup of coconut or rapadura sugar
    • 1/4 cup cocoa (Dutch is always best)
    • 3 teaspoons of baking soda
    • 1/4 teaspoon of salt

    Preheat oven to 170°C. Line an 20cm pan with parchment paper or grease well. Gently heat your nut butter in the microwave until easily stir-able. Then whisk it together with the sweet potato and vanilla extract in a large bowl.

    In a separate bowl, stir together all remaining dry ingredients – make sure that baking soda is evenly incorporated! Pour dry into wet (not the other way around), using a spatula, scoop out the recipe into the prepared pan, using the back of the spoon to smooth out.

    Bake on the center oven rack 20 minutes. It will look a little underdone, but it firms up as it cools. (If, for some reason, yours is still too gooey after cooling, loosely cover and let it sit in the fridge a few hours.)

    Sugar-Free Chocolate Icing

    • 1 cup dates
    • 1/4 cup raw cacao (cocoa) powder (dutch cocoa is by far the best tasting quality if you can get your hands on it)
    • 1/4 cup coconut oil
    • 3/4 cup water (or a tiny bit more if needed – but try to stick to this amount)

    Optional: ¼ cup of dark chocolate buttons.

    Place all ingredients in a high-speed blender. If possible, let them sit in there for a few minutes to soften the dates a little bit. You’ll know it’s ready if there are no bits of dates and all you can taste is velvety chocolate goodness. This raw chocolate icing is ready to use as soon as you pour it out of the blender and because it has coconut oil will solidify into a glossy topping when chilled.

 
 
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