For all the chocoholics out there definitely a must-try: super fudgy sweet potato brownies without any added sugar and gluten!
Servings: 16squares
Author: Tanith Schmelzeisen
Ingredients
750gsweet potato2 medium sized
300gmedjoul datesapprox. 15 without pit
200mloat milk
100gground hazelnuts*
35gground oats**
4tbscacao powder
1tbschia seeds
2tspbaking powder
Instructions
Peel the sweet potatoes, cut them into chunks and steam or bake them until soft (approx. 20 minutes)
Preheat the oven to 200°C.
Mash the soft sweet potato chunks with a fork. Then combine mashed sweet potato, pitted dates, baking powder and oat milk in a blender and blend until smooth.
In a bowl mix the sweet potato mixture with ground hazelnuts, oat flour and chia seeds. If to wet add more flour.
Cover a brownie tin or baking tray with parchment paper and spread the brownie batter evenly on top.
Bake for about 40 minutes and let the brownies cool down. Cut into squares and enjoy!
Notes
*substitute the ground hazelnuts for ground almonds or oat flour if allergic**replace some of the ground hazelnuts with oat flour if you want a lower fat version