23 Oct Sweet Potato Brownie Cake
500 gr. Sweet Potatoes
150 gr. Pitted Dates
150 gr. Almond Flour
50 gr. Cacao (+ extra)
2 Eggs
3 tbsp. Honey (+ extra)
3 tbsp. Coconut Oil
Seasalt
3 tbsp. Coconut Oil
Zest from 1/2 lemon
Optional: extra honey + extra cacao + crushed pistachios for topping
Preheat the oven to 200°C. Place the pealed sweet potatoes in the oven for about 60 minutes until they are soft. Turn the oven to 180°C.
In a food processor combine the almond flour, cacao, eggs, lemon zest, honey, coconut oil, a pinch of sea salt and stir to combine.
Chop the dates into small pieces. Add the chopped dates and cooled sweet potatoes to the mixture above, combine well.
Chop the dates into small pieces. Add the chopped dates and cooled sweet potatoes to the mixture above, combine well.
Grease a baking tray – with coconut oil – of your choice and pour in the mixture. Bake for around 45 minutes.
Make a topping by mixing a tablespoon of honey + a tablespoon of cacao. Spread the glaze on top of the brownie cake (when cooled), sprinkle with cacao + crushed pistachio.
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