Sweet Potato Brownies: Vegan, Gluten Free
There are more vegetables in here than meets the eye
There isn't much a sweet potato can't do. Thanks to this recipe from new cookbook Simply Vibrant, that includes acting as a vehicle for plenty of dark chocolate. But that doesn't mean you'll mistake these for dinner—the mother-daughter team behind popular blog Golubka Kitchen makes sure these brownies are all dessert, with a nutty vibe from ground hazelnuts, plus almond flour and butter.
Let these cool completely after they come out of the oven, or else you risk crumbling. We like to eat them straight out of the refrigerator (or freezer!)—split in half with a bit of ice cream sandwiched in there, of course.
From Simply Vibrant, by Anya Kassoff © 2018 by Anya Kassoff. Photographs © 2018 by Masha Davydova. Reprinted in arrangement with Roost Books, an imprint of Shambhala Publications, Inc.
Sweet Potato Chocolate Brownies
Get the recipe for sweet potato chocolate brownies from new cookbook Simply Vibrant, where almond flour, dates and hazelnuts keep it gluten free and vegan.
Ingredients
- 1 cup (200g) chopped dark chocolate or dark chocolate chips
- 1½ cups raw hazelnuts
- ½ cup (50g) almond flour
- 3 tablespoons unsweetened cocoa powder, plus more for dusting the brownies
- Pinch of sea salt
- 9 to 10 (140g) large, soft Medjool dates, pitted
- 1 medium sweet potato, baked, peeled and roughly chopped
- ¼ cup almond butter
Directions
- Preheat the oven to 350F (180C). Line an 8-inch square baking dish with parchment paper, extending the paper up the sides. Place the chocolate in the freezer.
- Spread the hazelnuts on a baking tray and toast them in the oven for 10 minutes. Remove them from the oven and let them cool, then rub them in a clean kitchen towel to remove the skins. Reserve a few whole nuts for garnishing the brownies, and place the reset of the nuts in a food processor; grind into a meal. Make sure you don't overprocess. Transfer to a large mixing bowl and set them aside.
- Place the chilled chocolate in the food processor and grind into the smallest pieces possible. Transfer to the bowl with the ground hazelnuts and add the almond flour, cocoa powder and salt. Stir to mix evenly.
- Combine the dates, sweet potato chunks and almond butter in the food processor and purée until smooth. Spoon this mixture into the bowl with the ground hazelnuts and chocolate; stir to combine thoroughly.
- Spoon the batter into the prepared baking dish and even out the top with a spoon. Transfer the dish to the oven and bake for 25 to 30 minutes, until the top of the brownie is firm to the touch.
- Remove the pan from the oven and let it cool to room temperature, then transfer the brownie to a cutting board, using the parchment paper to lift it out of the pan. Dust the brownie with cocoa powder. Chop the reserved whole hazelnuts and sprinkle them on top, if desired. Slice the brownie into bars.
Nutrition
| Calories per Serving | 557 |
| Total Fat | 22.7 g |
| Saturated Fat | 5.3 g |
| Trans Fat | 0.0 g |
| Cholesterol | 0.5 mg |
| Total Carbohydrates | 91.6 g |
| Dietary Fiber | 12.1 g |
| Total Sugars | 73.4 g |
| Sodium | 20.8 mg |
| Protein | 8.1 g |
