I haven't bake for more than 6 months because my husband and I were on an auto-immune Paleo diet, which is very restrictive, but great to loose those extra pounds. Since we are now starting to reintegrate some ingredients, I am so excited to start experimenting with baking. Still, I will have to make sure it is gluten-free, dairy-free and egg-free. The only grain that I can really use is rice, so rice flour is going to be my baking staple.
I have been following a lot of Paleo and Vegan blogs to find some inspiration, and was really smitten by Deliciously Ella. While browsing the dessert section, I found a Chocolate brownie recipe based on sweet potatoes and dates that really looked scrumptious, so I decided to try it.
I made 2 versions of the recipe: a Chocolate one for me, and a Five Spices {Cinnamon, Ginger, Clove, Cardamon and Allspices} for my husband as he is sensitive to chocolate {Recipe coming soon!}.
These chocolate brownies are so rich in flavor and texture, that even non-vegan or health conscious people get crazy about them. I hope you'll get inspired to try them as they are not only good for your taste buds as they are for your health.
Ingredients
Chocolate Brownies
(Yield 16 small pieces)
2 pounds (900gr) of sweet potatoes
2/3 of a cup (120gr) of ground almonds
1/2 a cup (70gr) of brown rice flour
6oz (170gr) of fresh dates {Medjool dates are the best}
4 tbsp (100gr) of raw cacao or 100% pure Valrhona chocolate
4 tbsp of pure maple syrup
Raw cacao for dusting
Sea salt
Seasonal fruits for serving
Cooking Instructions
Start by pre-heating the oven to 350°F (180°C), then peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them, and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for 30 minutes for the chocolate brownies until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about 10 minutes. {this is really important as it needs this time to stick together}.
Remove the brownies from the tray, sprinkle with raw cacao, and leave it another few minutes before cutting them into squares and they are ready to be enjoyed.
I personally found them to be even better after a night spent in the fridge. They are delicious cold served with some seasonal fruits, a scrumptious dessert that can be prepared all year long.
Health Benefits
Not only these brownies are delicious, but they also are nutritional powerhouses thanks to the sweet potatoes which is known to be rich in antioxidants {Vitamin A} and ‘slow burning’ fibers, with anti-inflammatory properties on the brain and nervous tissues, as well as a being blood sugar regulator. Pure cacao also is an amazing source of antioxidants and other beneficial nutrients such as manganese, magnesium and sulphur.
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