You probably know by now I am addicted to chocolate, so here is yet another choc recipe for you.
It’s a winner for toddlers too as the main ingredient is sweet potato (sneaky veg; check!)
Sometimes I have an urge to get into the kitchen and make something sweet with the ingredients I can find in my pantry.
Sometimes it’s good, sometimes not so much.
This one was delicious and my almost 2 year old ate 3 pieces so it was obviously a winner for him too.
2 cups cooked sweet potato
1 vanilla bean
1/2 cup pitted and chopped dates
1/2 cup melted coconut oil
1/2 cup rice malt syrup or maple syrup
1 ripe banana
1/2 cup dessicated coconut (plus more for dusting)
1/2 cup raw cacao
2 tbsp coconut flour
3/4 tsp baking soda
Beforehand – peel and dice the sweet potato and slightly drizzle with olive oil,
cook on 180 degrees in the oven for about 45 minutes until soft.
Preheat oven to 180 degrees celsius
Grease and line a square cake tin
- Place sweet potato, eggs, dates, coconut oil and maple syrup into a food processor and mix until combined.
2. Add banana, 1/2 cup dessicated coconut, coconut flour, baking soda and raw cacao powder and mix again until combined (you can also do this by hand to make sure it is all blended)
3. Pour into cake tin and dust the top with dessicated coconut.
4. Bake for 30 minutes.
5. Remove from oven, allow to cool for 10 minutes before cutting.
Serve with fresh berries, melted chocolate, coconut oil or some healthy homemade ice crea.m.
Variations – You can also cut up some dark chocolate bits and add in at the last step for a super decadent version.
***The first sweet potato brownie recipe I tried was Danielle’s from Cage Free Kids. You can check out my interview with her here and also check out her brownie recipe on her website. This recipe is loosely adapted from hers.