It doesn’t get much better in the kitchen than whipping up guilt free treats and desserts that are family favourites.Print
Amazing as a dessert or a sweet treat any time of day. Can something this good really be healthy!? Don’t take my word for it, the ingredients don’t lie!
A food processor is ideal for this recipe but a blender will make a perfectly good substitute.
I have listed two different methods depending on if you are using a food processor or a blender.
For the Brownie:
- 1 cup pitted dates
- 1 cup water
- ¾ cup sweet potatoes
- ½ cup cocoa
- ½ cup oats (sub for normal flour if you don’t have oats and/or you don’t have a food processor)
- 2 tsp vanilla extract
For the Icing:
- 1 cup dark chocolate
- 1 Tbsp coconut oil or butter
- 1/2 cup cocoa powder
- 1/4 cup milk
For the Brownie:
- Pre-heat your oven to 180°C
- Line a loaf tin with baking paper
- Peel and dice 1 small sweet potato – enough for 3/4 cup
- Cook sweet potato – Microwave: Place sweet potato in a small microwave safe bowl, cover with 3 cms of water, and microwave on high for 10mins. OR on the Stove: Place sweet potato in a small pot, cover with 4 cms of water, pop lid on and bring to boil, cook for 10mins
- Food Processor Method:
- If you are using oats, add your oats to the food processor first and blend until they resemble a coarse powder. If substituting flour, add this to a food processor now and move onto:
- Add the water and dates and blend again for about 3 mins
- Once the sweet potato is cooked, strain off the excess water and add sweet potato only (please don’t chuck the cooking water in there too!) to the food processor along with the cocoa powder and vanilla, blend again until you get a smooth and creamy consistency, skip to step 7
- Blender Method:
- Add your dates and water to a blender for 5 mins or so, until all the dates are liquefied!
- Pour your date mixture into a mixing bowl
- Add the flour, cocoa powder, and vanilla
- Once your sweet potato is cooked, strain off the cooking water and mash the sweet potato into a smooth mash
- Add this to your mixing bowl and mix everything until well combined and you’ve got a smooth, creamy texture
- Scoop mixture into prepared loaf tin
- Bake for 30mins
For the Icing:
When your brownie has about 10 more minutes to go you can start your icing. We’re melting chocolate so it’s best to make it just in time to avoid it starting to harden up before you’ve got it onto the brownie.
- In a microwave safe bowl, add all the ingredients
- Heat for 1 min, stir, another min, stir
- Then give it a really good stirring, until all the chocolate is melted and everything is combined
Bringing it all together:
- Once your brownie has had 30mins in the oven, leave it in the loaf tin to cool for 5 mins
- With your brownie still in the tin, pour over your chocolate icing
- Leave to cool for another 10 mins or so, before transferring to the fridge where it needs to cool for about 1 hour
- This is a very painful one hour, especially if anyone else in the house knows what you have made, I AM SORRY! But do wait, it’s really so much better when you do! And where have you got to go anyway!?