04 Apr Sweet Potato Brownie ‘Garden’
500 gr. Sweet Potatoes
150 gr. Pitted Dates
150 gr. Almond Flour
50 gr. Cacao (+ extra)
150 ml Egg Whites (Two Chicks liquid egg white)
3 tbsp. Honey
3 tbsp. Coconut Oil
Seasalt
3 tbsp. Coconut Oil
zest from 1/2 lemon
toppings: cacao + crushed pistachio + coconut flakes + dried rose petals + cress
150 gr. Pitted Dates
150 gr. Almond Flour
50 gr. Cacao (+ extra)
150 ml Egg Whites (Two Chicks liquid egg white)
3 tbsp. Honey
3 tbsp. Coconut Oil
Seasalt
3 tbsp. Coconut Oil
zest from 1/2 lemon
toppings: cacao + crushed pistachio + coconut flakes + dried rose petals + cress
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, egg whites, honey, coconut oil, a pinch of sea salt and mix.
Chop the dates into small pieces. Add the chopped dates and cooled sweet potatoes flesh to the mixture above, combine well.
Chop the dates into small pieces. Add the chopped dates and cooled sweet potatoes flesh to the mixture above, combine well.
Grease a baking tray – with coconut oil – of your choice and pour in the mixture. Bake for around 40 minutes.
Sprinkle with cacao + crushed pistachio + coconut flakes + rose petals + cress
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