- 2 medium sweet potato, washed, not peeled, cooked
- 12 pcs pitted dried dates
- 6 Tbsp ground flaxseed + 18 Tbsp water (you can replace it with 6 eggs)
- 6 Tbsp coconut flour
- 1/2 tsp baking powder
- 40g 90-100% dark chocolate
- 2 Tbsp hazelnut (optional)
Instructions
- Preheat oven to 375 F. Cover a baking tray or cake ring with baking paper, or use a silicon mould.
- Wash and chop the sweet potato. You don't have to peel it, but it's better if it's organic.
- Cook the sweet potato. Approx 15 minutes.
- While the sweet potato is getting ready, prepare the other ingredients.
- Blend the dates with water.
- Add the ground flaxseed, coconut flour and baking powder to the mix and blend them too.
- Melt the chocolate, blend it to the mixture.
- When the sweet potato is soft, blend it to the rest.
- If you use hazelnut, mix it to the "dough" with a spoon.
- Put the dough on the baking paper or into the silicon form and put it into the oven. It takes approx 40-50 minutes, to get it done.
- The inside won't be dry.
I sprinkle hempseed and goji berry to the top. We ate it with frozen defrosted blueberry and blood orange.
I put the comparison labels below. One shows this recipe and the other shows a traditional brownie with butter and sugar. Unfortunately you can't see the difference between the vitamin and mineral content, that is not listed on these labels.
