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Sweet Recipe

Chocolate Fudge Brownies

Recipe Credit: Teresa Cutter – The Healthy Chef
Prep time: 10 minutes
Cooking time: 45 minutes
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.

Product Used

Extra Virgin Avocado Oil

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Ingredients

  • 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 Grove Avocado Oil
  • 60 ml maple syrup
  • 2 teaspoons vanilla extract
  • 100 g Naked Dark Chocolate or rich dark cocoa powder
  • 200 g almond meal
  • 30 g tapioca flour
  • 1 teaspoon gluten-free baking powder
  • pinch of sea salt

Method

  • 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.

This recipe is

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