Delicious Santa Hat Chocolate Brownies
Servings
12brownies
Servings
12brownies
Ingredients
Cake:
  • 600g sweet potatopeeled and diced
  • 12 fresh medjool datespitted
  • 1 egg
  • 1/2cup almond meal
  • 1/2cup cacao or cocoa powder
  • 1/4tsp salt
  • 1tsp baking powder
  • 3/4cup self raising wholemeal flour
  • 1/2cup light milk or milk substitute
Icing:
  • 20g dark chocolateat least 70% cocoa
  • 1/2tsp coconut oil or vegetable oil
  • 2tbsp stevia or natural sweetener
  • 1tbsp cocoa or cacao powder
  • 12 strawberries
  • 3tbsp Greek yoghurt
  • Whipped creamto decorate (optional)
Instructions
  1. Steam sweet potato for 20 minutes or until very soft. Allow to cool slightly. 

  2. Preheat oven to 180C. Line base and sides of a 20cm square tin with baking paper. 

  3. Place dates, steamed sweet potato and milk into a food processor and process until smooth. Add egg, almond meal, cocoa and salt, and process until well combined.
  4. Transfer to a large bowl. Fold through baking powder and flour until just combined. 

  5. Pour into the prepared tin.
  6. Bake for 35 minutes, or until a skewer comes out with just a few crumbs clinging to it. 

  7. Allow to cool in the pan for 20 minutes, then run a knife around the sides and turn out onto a rack to cool completely before cutting. 

  8. To make the icing, melt the chocolate in a heat proof bowl over boiling water on the stove.
  9. Add in the oil, the sugar and the cacao powder slowly once the chocolate begins to melt. Take it off the stove once it is liquid to avoid over cooking. 

  10. Once the icing is set, use the yoghurt as the ‘glue’ between the strawberry and the cake. Make sure you hull the strawberries flat so that there is a flat end to pop onto the yoghurt. 
Pipe a little bit of whipped cream on top to decorate (optional).
Recipe Notes

Makes 12 brownies at 230 calories per serve

Print Recipe
Delicious Santa Hat Chocolate Brownies
naughty to nice treats
Course Desserts
Cuisine Chocolate
Servings
brownies
Ingredients
Cake:
  • 600 g sweet potato peeled and diced
  • 12 fresh medjool dates pitted
  • 1 egg
  • 1/2 cup almond meal
  • 1/2 cup cacao or cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 3/4 cup self raising wholemeal flour
  • 1/2 cup light milk or milk substitute
Icing:
  • 20 g dark chocolate at least 70% cocoa
  • 1/2 tsp coconut oil or vegetable oil
  • 2 tbsp stevia or natural sweetener
  • 1 tbsp cocoa or cacao powder
  • 12 strawberries
  • 3 tbsp Greek yoghurt
  • Whipped cream to decorate (optional)
Course Desserts
Cuisine Chocolate
Servings
brownies
Ingredients
Cake:
  • 600 g sweet potato peeled and diced
  • 12 fresh medjool dates pitted
  • 1 egg
  • 1/2 cup almond meal
  • 1/2 cup cacao or cocoa powder
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 3/4 cup self raising wholemeal flour
  • 1/2 cup light milk or milk substitute
Icing:
  • 20 g dark chocolate at least 70% cocoa
  • 1/2 tsp coconut oil or vegetable oil
  • 2 tbsp stevia or natural sweetener
  • 1 tbsp cocoa or cacao powder
  • 12 strawberries
  • 3 tbsp Greek yoghurt
  • Whipped cream to decorate (optional)
naughty to nice treats
Instructions
  1. Steam sweet potato for 20 minutes or until very soft. Allow to cool slightly. 

  2. Preheat oven to 180C. Line base and sides of a 20cm square tin with baking paper. 

  3. Place dates, steamed sweet potato and milk into a food processor and process until smooth. Add egg, almond meal, cocoa and salt, and process until well combined.
  4. Transfer to a large bowl. Fold through baking powder and flour until just combined. 

  5. Pour into the prepared tin.
  6. Bake for 35 minutes, or until a skewer comes out with just a few crumbs clinging to it. 

  7. Allow to cool in the pan for 20 minutes, then run a knife around the sides and turn out onto a rack to cool completely before cutting. 

  8. To make the icing, melt the chocolate in a heat proof bowl over boiling water on the stove.
  9. Add in the oil, the sugar and the cacao powder slowly once the chocolate begins to melt. Take it off the stove once it is liquid to avoid over cooking. 

  10. Once the icing is set, use the yoghurt as the ‘glue’ between the strawberry and the cake. Make sure you hull the strawberries flat so that there is a flat end to pop onto the yoghurt. 
Pipe a little bit of whipped cream on top to decorate (optional).
Recipe Notes

Makes 12 brownies at 230 calories per serve