These sweet potato brownies are made with wholesome ingredients. They are comforting, perfectly moist and sweet, and easy to make.
- 2 to 3 medium to large sweet potatoes (about 550 g)
- 1 cup ground almonds (slightly less than 100g almonds- I bought whole almonds and grinded them myself)
- 1 cup buckwheat flour (about 100 g)
- 15 medjool dates (pitted)
- 4 full tablespoons of raw cacao powder
- 4 tablespoons pure maple syrup (liquid honey is also allowed)
- a pinch of Celtic sea salt, cinnamon and nutmeg. Careful with the nutmeg!
- 1 teaspoon of vanilla powder (syrup is also ok)
- Begin with pre-heating the oven to 150 ° C (302 °F), meanwhile peel the sweet potatoes. Cut them into large pieces and place them in a steamer for about twenty minutes, until they are really soft.
- Once they are perfectly tender and almost falling apart, you will then need to blend the sweet potatoes along with the dates in a food processor. This will create a delicious creamy thick mixture. I dare you to try not to taste this!
- Put the remaining ingredients in a separate bowl and add to this the dates and sweet potato mixture. Mix and stir well with a large spoon.
- Place the mixture into a lined baking dish.
- Bake for about forty minutes at 302 °F. You’ll know the brownies are done when you can pierce the brownie cake with a fork bringing it out dry.
- Remove the brownies from the oven and let cool for at least 15 minutes. If you skip this part, they will not be firm and sticky. Cut into pieces and serve!