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brownies
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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)
Ingredients
Cake:
Icing:
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Instructions
- Steam sweet potato for 20 minutes or until very soft. Allow to cool slightly.
- Preheat oven to 180C. Line base and sides of a 20cm square tin with baking paper.
- 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.
- Transfer to a large bowl. Fold through baking powder and flour until just combined.
- Pour into the prepared tin.
- Bake for 35 minutes, or until a skewer comes out with just a few crumbs clinging to it.
- 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.
- To make the icing, melt the chocolate in a heat proof bowl over boiling water on the stove.
- 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.
- 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