We are getting into the Easter spirit big time over here at A Conscious Collection and whipping up endless amounts of these Sweet Potato Brownies. We love posting whole food recipes that are super healthy but don’t compensate for taste and THIS is one of them. These brownies are refined sugar, grain, gluten and dairy free. The sweet potato and almond meal add sweetness so less sweetener is needed, using only 2 tablespoons of maple syrup.
When choosing a morning or afternoon tea snack, it is important to choose something that is high in protein and healthy fats, like these brownies. This helps to stabilise blood sugar levels, reducing the occurrence of sugar cravings. Helping to stabilise blood sugar levels also helps to stabilise moods. Ever heard of hangry? It’s a real thing! Low blood sugar levels as a result of being excessively hungry can negatively effect moods, making you snappy and cranky.
If you’re wanting a healthier chocolate treat this Easter, then these are your guys.
Prep Time: 30 minutes
Cooking time: 30 minutes
500g sweet potato
2 tbsp maple syrup
2 tsp baking powder
1 1/2 cups blanched almond meal
1/2 cup cacao powder
70g cacao butter
70g cashew butter
1/2 cup coconut oil
Preheat the oven to 170 degrees Celsius.
Peel and then chop sweet potato into small cubes.
Place into the top of a double steamer, with water in the bottom saucepan. Place lid on top and bring to the boil. Steam until the sweet potato is tender and easily broken apart with a fork.
While the sweet potato is cooking add the cacao butter to a small saucepan on a very low heat.
Continue stirring the cacao butter until completely melted and then add the cacao and cashew butter. Whisk until smooth.
Add the coconut oil to the cacao butter mixture, whisk and then set aside.
Place the sweet potato into a food processor and process until it resembles a very smooth puree.
In a mixing bowl combine the almond meal and baking powder.
Pour in the sweet potato and chocolate mixture and mix until well combined.
Tip the brownie mixture into a baking paper lined slice tin and bake in the oven for 30 minutes or until brownie springs back when gently pressed in the centre.
Remove from the oven and allow to cool for 10 minutes before slicing.
Note: Some may find these brownies not sweet enough. If you’re not used to low sugar treats then we suggest to add 1/4 cup rapadura or coconut sugar in step 8.