You might have heard of black bean brownies before, but have you ever tried healthy sweet potato brownies? This vegetable adds a sweet touch to this decadent dessert while also providing a significant amount of fiber and vitamin. And let’s not forget the fudgy texture brought by sweet potatoes! Plus, their mild taste even goes undetected in these vegan brownies.
SIMPLY DELICIOUS: Still have a few sweet potatoes left and don’t know what to do with them? Make sweet potato chips!
Sweet potatoes, peeled and diced
Medjool dates, pitted
White chocolate chips
In a pan, cook the sweet potatoes completely in unsalted boiling water. Drain well.
Then, preheat the oven to 180 °C (350 °F). Line a 20 x 20 cm (8″ x 8″) square pan with parchment paper.
In a food processor, crush the sweet potatoes with the dates until you get a smooth puree. Add the remaining ingredients except the white chocolate chips and almond butter.
Note: 100 g of oat flour is the equivalent of 210 ml, so 180 ml + 30 ml.
Using a wooden spoon or spatula, delicately incorporate the white chocolate chips (60 ml / ¼ cup). Transfer the brownie preparation into the square pan.
Bake the vegan brownies in the oven for 1 hour. Let cool at least 15 minutes before serving. Garnish with almond butter (3o ml / 2 tablespoons) and enjoy!
If you don’t have ground almonds or oat flour, your can grind these ingredients yourself using a food processor. Enjoy your sweet potato brownies!
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