Those who know me, know that I LOVE chocolate. If i'm not snacking on it, i'm usually wearing it (which isn't so bad - raw cacao is quite nourishing for the skin!).
While I do believe its acceptable to eat chocolate every day (the dark & delicious kind!), I felt like this blog needed a day dedicated just to my favourite food group. Saturdays are a perfect day to nestle into your kitchen and create some yummy treats for the week or to share with friends!
So here it is, your first chocolate covered Saturday.
Today I made a recipe which I have been wanting to try for a while now, from Deliciously Ella. This recipe takes all of my favourite things and turns them into another one of my favourite things - Brownies!
Growing up, Brownies were a big part of my families Sunday dinners. My mom had the classic brownie recipe dialled - and while I still enjoy the OG every once and awhile - they are a bit more packed with refined sugar, flours, and of course butter.
These brownies are delicious AND nutrient dense - making them an awesome fix for your sweet tooth. They have so many healthy ingredients you could probably eat them for breakfast and not feel bad - and they are just as ooey, gooey, and delicious as mom's - without the sugar crash later.
I hope you enjoy these Sweet Potato Brownies as much as I did! Happy Saturday!
Gluten Free Sweet Potato Brownies (Makes 10 Brownies)
- 2 medium to large sweet potatoes
- 2/3 of a cup of ground almonds
- 1/2 a cup of buckwheat or brown rice flour (I used buckwheat flour)
- 14 medjool dates (I used 10 because I felt weird about using that many dates)
- 4 tablespoons of raw cacao
- 3 tablespoons of pure maple syrup
- a pinch of salt
Start by pre-heating the oven to 350F, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!