I know what you are thinking. Root veggies and legumes in a brownie. But trust me, it works!
So here they are: You are welcome!
Sweet potato & black bean caramel fudge brownies
Oooy gooy and delicious.
The fun part? Serving them to someone, watching them “oooooh” and “aaaahhhhh” and then tell them what they are made of! They will not believe it.
Like with most things, I suggest that you use organic ingredients where possible. For this recipe I used organic, non-contaminated oats as they contain no gluten so can be shared with family and friends that have intolerances.
Makes: 1 13cm x 23cm tray
Prep time 10 minutes
Cook time 25 minutes
2 ½ cups (400g) sweet potato, peeled and diced
1 can (230g drained) black beans, rinsed and drained
¾ cup (55g) oats
½ teaspoon baking powder
2 tablespoons cacao powder
¼ teaspoon good quality mineral salt
1 teaspoon vanilla powder
1/3 cup organic maple syrup, adjust sweetness to taste
6 medjool dates, pitted and diced
2 tablespoons cacao nibs (optional)
2 tablespoons dried edible flower petals (optional)
Melted raw chocolate (optional)
Pre-heat oven to 180°C/356°F fan forced.
Steam sweet potato until soft. Drain and add to food processor with all brownie ingredients except for dates and cacao nibs.
Process to a smooth consistency. Stir in chopped dates and ½ of the cacao nibs. Pour into baking paper lined tray, spreding mixture all the way to the edges.
Sprinkle with cacao nibs and bake for 30 minutes.
Remove from the oven and allow to cool for 20-30 minutes before slicing and sprinkling with your choice of decorations.
**Hot tip** – serve with a dollop of coconut yogurt for added probiotics and creamy goodness!