Sometimes you just need a sweet treat. But for many of us who’ve been working hard to eat better, with heaps more plants and a lot less junky, empty carbs, just the thought of a sweet buttery cafe treat like a brownie can really derail us.
That’s why you need to plan your treats and, sometimes, find ways to make them healthier.
These sweet potato brownies taste a lot more delicious than they sound, but I’ve got to tell you, they’re not going to be the super sweet head rush that you may be used to. And that’s a good thing!
Your taste buds do adjust over time. Treats that used to be incredibly delicious to you before may seem sickly sweet or unbearably salty to you now. (Or maybe they don’t. Which is fine too. You’ll just have to be structured about enjoying a little bit every now and then).
These sweet potato brownies are still not an everyday food, but make a perfect afternoon treat or sweet accompaniment to a morning cuppa when you’re craving one.
They’re super easy to make, so try them and let me know what you think!
1 large sweet potato, cooked in the oven until soft, cooled and skin removed
2 eggs, lightly beaten
½ cup coconut oil
½ cup raw cacao powder
2 teaspoons vanilla extract
2 tablespoons pure maple syrup (not maple flavoured syrup)
2 tablespoons cacao nibs
½ a cup of wholemeal flour or buckwheat flour for a gluten free option
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1) Preheat oven to 175C.
2) Mash sweet potato flesh with a fork.
3) In a saucepan, melt coconut oil. Remove from heat then stir in cacao nibs, cacao powder, vanilla, and maple syrup.
4) Tip coconut oil mixture into a bowl and whisk in eggs. Add sweet potato and combine well.
5) Fold in flour and mix until just combined.
6) Spread mixture into small baking dish lined with baking paper. Pop in the oven for 25 minutes or until a skewer inserted comes out clean. Leave to cool then cut into squares to serve.