I can’t take credit for these as I’ve largely poached the recipe from Deliciously Ella. However, I have made a few tweaks that I think improve them. They’re a great treat and are packed full of healthy ingredients.
For the brownies
- 500g sweet potatoes (about 2 medium)
- 15 medjool dates, pitted
- 6 tbsp maple syrup
- 100g ground almonds
- 2 tbsp coconut oil, melted
- 2 tbsp ground oats/cornflour
- 6 tbsp raw cacao powder
For the icing
- 2 tbsp coconut oil
- 2 tbsp almond butter
- 1 tbsp maple syrup
- 2 tbsp raw cacao powder
- 1 tbsp reserved date juice
- Peel the sweet potatoes and cut into chunks. Put them in a steamer for around 20 minutes or until very soft.
- Meanwhile, finely chop the pitted dates and steep them in boiling water. This will soften them and allow them to combine with the rest of the mixture more easily.
- Preheat the oven to 180°C (fan) and line a baking tin – either a 20 x 25cm, or 23cm round tin, depending on the shape of brownie you prefer (ie square or cake slice).
- Sieve the soaked dates, reserving about one tablespoon of the date-y water.
- Blend the sweet potato and dates together in a heavy duty blender. If you don’t have one, then get mashing!
- Put the remaining ingredients in a large bowl and stir. Add the sweet potato and date combo and mix until fully combined. It should be thick and sticky with no lumps.
- Spread the mixture into the baking tin, making the top as smooth as possible. Remember, the brownies won’t rise, so the shape you put them in is the exact shape they’ll be when you take them out.
- Bake in the pre-heated oven for around 35 mins (40 at a push). This is less time than Deliciously Ella recommends, but doing this keeps them extra gooey.
- While the brownies are in the oven, melt all the icing ingredients in a small, non-stick saucepan and mix well. Remove from the heat and set aside.
- When the brownies are ready, take them out and allow them to cool for around 10 mins.
- Pour the icing on top and allow to cool fully before taking out of the tin and serving.