These deliciously gooey squares of chocolate orange goodness are one of my favourite treats to make; and of course to devour.
Being majority made up of sweet potato, medjool dates and natural sweetners, these bad boys are proof that grain gluten, dairy and refined sugar free baking tastes just as god damn good as your regular sugar laced confectionary.
Raw cocao is my new obsession and is what I use to fuel my chocolate addiction.
- RAW COCAO is a feel good food laced with antioxidants, magnesium and good fats from cocao butter.
- It is high in caffeine, so best to be eaten alongside good fats i.e. coconut oil in baking.
- MAPLE SYRUP is a mineral dense natural sweetener (make sure you buy pure, not blend).
- SWEET POTATO contains an incredible amount of vitamin A; esssntial for strengthening your bodies immunity.
- Sweet potatos are also packed full of beta-carotene for anti-inflammatory properties and prevention/repair of cell damage.
2 large sweet potatoes (around 900g)
1 cup ground almonds (110g)
1 cup of chosen flour – eigher buckwheat/wholemeal spelt/ gluten free flour (150g)
18-20 Medjool dates
5 tbsp raw cacao powder
1tsp vanilla essence
3 tbsp 100% pure maple syrup
Juice and rind of 2 oranges
Pinch of salt
Optional: sprinkle with crushed nuts before baking
Turn oven on to pre heat at 180°c. Meanwhile chop up the sweet potatoes into small cubes and steam until soft ( for around 20 minutes).
In a food processor combine all ingredients (2-3 minutes) until smooth with no lumps.
Line and grease a baking tray using coconut oil or cocao butter. Spread mixture evenly onto the baking tray and pop in the oven to bake For 30 minutes. Bake the brownie until the top is firm then remove from oven and let them cool for 15 minutes. Remove them from the tray and let them cool for a further 10 minutes before cutting them into squares.
Yes, it really is that simple – Enjoy!