Chocolate Fudge Brownies
By Teresa Cutter
What's great about it
500 g roasted mashed sweet potato (you will need 500 g of the flesh, which is about 3 - 4 sweet potatoes).
12 fresh pitted dates
125 ml Olive or Avocado Oil
60 ml maple syrup
2 teaspoons vanilla extract
100 g Naked Dark Chocolat or rich dark cocoa powder
200 g almond meal
30 g tapioca flour
1 teaspoon gluten-free baking powder
pinch of sea salt
PREHEAT your oven to 160°C.
COMBINE sweet potatoes, dates, oil, maple syrup and vanilla into a food processor.
BLEND until smooth and all the ingredients have combined.
ADD the cocoa powder, almond meal, tapioca flour, baking powder and salt.
BLEND again until all the dry ingredients have combined with the sweet potato.
SPOON into a prepared baking dish lined with baking paper.
BAKE for 45 minutes then remove from the oven.
COOL in the baking dish and refrigerate for 4 hours to firm up, I like to do this overnight for best results.
CUT the brownie into small portions, it makes about 20 portions.
Notes and Inspiration
STORE in the fridge for up to 5 days. You can also freeze the brownie into portions.
INSPIRATION: decorate with the chocolate avocado frosting or sprinkle with dark cocoa powder before serving.