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04 Apr Sweet Potato Brownie ‘Garden’

500 gr. Sweet Potatoes
150 gr. Pitted Dates
150 gr. Almond Flour
50 gr. Cacao (+ extra)
150 ml Egg Whites (Two Chicks liquid egg white)
3 tbsp. Honey
3 tbsp. Coconut Oil
Seasalt
3 tbsp. Coconut Oil
zest from 1/2 lemon
toppings: cacao + crushed pistachio + coconut flakes + dried rose petals + cress

Preheat the oven to 200°C. Place the pealed sweet potatoes in the oven for about 60 minutes until they are soft. Turn the oven to 180°C.

In a food processor combine the almond flour, cacao, egg whites, honey, coconut oil, a pinch of sea salt and mix. 
Chop the dates into small pieces. Add the chopped dates and cooled sweet potatoes flesh to the mixture above, combine well.
Grease a baking tray – with coconut oil – of your choice and pour in the mixture. Bake for around 40 minutes.
Sprinkle with cacao + crushed pistachio + coconut flakes + rose petals + cress 
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