God this is goooooooood. Make it for Christmas!
I made it for my mum's birthday and it was a huge hit, your family will not be disappointed with the raw chocolately flavour. And you won't feel sick or bloated afterwards because obviously it's healthy as.
It's a win win.
It's also goof proof - the sweet potato makes it so moist and fudgey, like a proper brownie should be. You can sub in coconut sugar or rapadura sugar if you want to be extra. Plus it's gluten-free, dairy free and vegan.
Adapted from The Healthy Baker by Teresa Cutter.
INGREDIENTS
500g boiled sweet potato, cooled and smashed (you can roast it if you're keen, but I threw it in a pot and it worked)
200g (1 cup) coconut oil, solid state
125ml (1/2 cup) rice malt syrup
1/3 cup monkfruit sweetener (available at Woolies now!)
2 tsp vanilla extract
60g/1/2 cup raw cacao powder
300 g (3 cups) almond meal
3/4 cup chopped walnuts or macadamias or pecans
BROWNIE ICING
2 ripe avocados seed removed
1/3 cup monkfruit sweetener
60ml (1/4 cup) almond milk
60ml (1/4 cup) coconut oil
60g/1/2 cup raw cacao powder
2 tsp vanilla extract
Pinch of sea salt
METHOD
Preheat oven to 160 degrees celcius
Mix sweet potato, coconut oil, rice malt syrup, vanilla, cacao and monkfruit in a food processor
Process for 2-3 minutes until smooth and creamy
Add almond meal and mix for another minute until combined.
Manually stir through chopped nuts of choice until just mixed through
Spoon into a 30x20cm lined baking tray, smooth out top
Bake for about 45-50 mins
To make icing
Combine icing ingredients in a high powered blender for 2 mins until smooth and creamy
Spread over the top of brownie
Decorate with fresh raspberries or coconut flakes if you want it a bit more Christmasy!