Whoever invented sweet potato brownies is a genius. These are a healthier version of traditional brownies that include a sneaky vegetable you can’t even taste. In fact, the sweet potato is essential to make this brownie gooey and delicious.
I was really craving something baked this weekend and decided to make brownies. A traditional brownie would set you back around 400 cals and 24 g of fat. Hmm. To brownie or not to brownie? I decided to compromise and make a healthier version, clocking in at 176 cals and 5.6 g fat. (Meaning I could eat two or three instead of one traditional brownie).
It’s really important that you let the brownie rest before serving. This gives it time to firm up so you can actually slice it! I topped them off with raspberries and melted dark chocolate. Yum.
- 400 g Sweet Potatoes
- 14 Pitted Dates
- 3 tbsp Maple Syrup
- 3 tbsp Agave Nector
- 100 g Plain Flour
- 1 tsp Baking Powder
- 2 tbsp Coconut Oil
- 100 g Ground Oats
- 5 tbsp of Unsweetened Cacao Powder
- 40 g Plain Dark Chocolate Chunks (Diary Free)
- Peel and cut the sweet potatoes in chunks
- Boil for 10 minutes until soft
- Add dates, sweet potatoes and all the wet ingredients into a blender and blend
- Add the dry ingredients to a large bowl and mix well (except the chocolate chunks)
- Add the blended wet ingredients to the dry ingredients and mix well
- Add the chocolate chunks and mix
- Pour the mixture into a lined baking dish
- Cook for 45 minutes at 180oC
- Leave to rest for about 10 minutes before serving
Per serving | 176 cals | 3 g protein | 30.2 g carbs | 5.6 g fat |