Sweet Potato Brownie Cake

23 Oct Sweet Potato Brownie Cake

500 gr. Sweet Potatoes
150 gr. Pitted Dates
150 gr. Almond Flour
50 gr. Cacao (+ extra)
2 Eggs
3 tbsp. Honey (+ extra)
3 tbsp. Coconut Oil
3 tbsp. Coconut Oil
Zest from 1/2 lemon
Optional: extra honey + extra cacao + crushed pistachios for topping

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, eggs, lemon zest, honey, coconut oil, a pinch of sea salt and stir to combine.
Chop the dates into small pieces. Add the chopped dates and cooled sweet potatoes to the mixture above, combine well. 
Grease a baking tray – with coconut oil – of your choice and pour in the mixture. Bake for around 45 minutes.
Make a topping by mixing a tablespoon of honey + a tablespoon of cacao. Spread the glaze on top of the brownie cake (when cooled), sprinkle with cacao + crushed pistachio. 
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