Following the success of the chocolate and beetroot cake I made in December, I wondered what I could make next.
What was once a distant thought of disgust had now emerged as a love for trying new foods and merging weird ingredients together. What had become of me?! Was this change I was experiencing? Why yes, I believe so.
With the bulb of change providing light in my kitchen of thoughts, I discovered a recipe from Paleo Plan that I was instantly drawn to because of its pure absurdity.
A delicious, chocolatey, rich, chocolatey, gooey , chocolately brownie recipe…made of sweet potato! You read it right. The base of it isn’t flour – it’s sweet potato! Unlike the chocolate and beetroot cake, this chunk of heaven (you can’t really have a slice of a brownie?) isn’t full of chocolate and is relatively healthy.
The original recipe instructs you to use coconut flour (for those with nut allergies) but I’m not too fond of coconut so I used ground almonds instead. No idea what it’s supposed to taste like so I can’t compare it to the coconut version, but my take on it was scrumptious.
It’s one of the easiest things I’ve made and came out of the oven looking delightful. To make it, simply do the following:
1 large sweet potato, peeled and grated (or baked)
2 large eggs
1 tbsp pure vanilla extract
1/2 cup honey
1/2 cup melted coconut oil (or olive oil)
1 tbsp baking powder
1/2 tbsp baking soda
1 cup unsweetened cocoa powder
2 tbsp ground almonds (or coconut flour)
For the icing: 1 cup dark chocolate, 1/3 cup coconut oil, 1 tbsp vanilla extract
2. Combine the sweet potato, eggs, vanilla, honey and oil in a large bowl. In a smaller bowl, combine the baking powder, baking soda, cocoa powder and ground almonds, and stir. Stir the dry ingredients into the wet mixture until well combined.
3. Line an 8×8 inch cake pan with parchment paper or liberally coat pan with coconut oil. Spread the batter in the pan and bake for 25-30 minutes. Brownies are done when a toothpick inserted in the centre comes out clean. Be careful not to overbake.
5. To make the icing, combine the chocolate and coconut oil in a pan on the stove. Heat over low heat until melted and stir in the vanilla. Then whip with a hand mixer until fluffy. Spread over cooled brownies before slicing.
Once completely cool (for safety), DEMOLISH IT!
It isn’t sweet like a normal chocolate brownie because of the cocoa and dark chocolate, so maybe add some strawberries on top? Or, if you’re feeling naughty, add a scoop of icecream to your chunk (not a slice) of brownie.
I’m enjoying getting more of a grip on this change malarkey, but it’ll still take me some time to get used to that thing people call an avocado. Don’t worry, it is on my To Do List this year.
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