We all need some sweetness in our lives!
But the sweetness from your average bakery offerings comes not only from refined sugars but also from the use of ground grains (flour).
This deadly combination keeps our blood sugars high, our waistlines flabby and our guts inflamed.
This recipe cleverly uses the natural sweetness from sweet potato, banana and dates – retaining the fibre content of these not only stabilises the effect on blood sugar, you will also feel satisfied with a small portion and enjoy a guilt-free treat.
Chocolate in itself is not a ‘bad’ food. Quite the opposite, in fact, as cacao has high antioxidant and mineral levels. It’s the sugar added to it that’s the bad part! Choose high cacao chocolate or even better get a bag of raw powdered cacao to really supercharge this treat.
- 1 large pre-baked sweet potato without skin – approx. 200g cooked weight
- 1 very ripe banana
- 20 dates, pitted and chopped
- 100-200g high quality dark chocolate (85% cocoa or more) or 6 Tbsp pure cacao powder
- 3 eggs
- 2 Tbsp chia seeds soaked in 10 Tbsp of water
- ½ cup ground nuts
- ½ cup roughly chopped nuts
- 2 Tbsp coconut oil
- 1 Tbsp baking powder
- 2 tsp ground cinnamon
- 2 tsp pure vanilla essence/seeds from 1 vanilla pod
- 1 tsp salt
Make the Magic
- Preheat the oven to 190c
- Put the chopped dates, banana and coconut oil in the jug and use the hand blender to blend to a mush.
- Add the baked sweet potato flesh and eggs and blend again.
- Add the gelled chia seeds, ground nuts, baking powder, cinnamon, vanilla and salt and blend again thoroughly.
If you are using cacao powder, add this to the jug too – with the other ingredients on top – blend carefully to avoid splatting your kitchen with cacao dust.
If you are using block chocolate, melt in a glass bowl above a pan of boiling water and then cool slightly before blending with the mixture.
- Finally add the chopped nuts and stir these in.
- Line your baking tin with baking/greaseproof paper and then pour the brownie mixture on top, smoothing evenly with the back of a spoon.
- Bake on the middle shelf of the oven for approx. 20 minutes.
You can check they are cooked by inserting a toothpick/wooden skewer into the middle and checking that it comes out clean.
- Pick the whole cookie up by the baking paper, place on a surface to cool slightly before cutting into squares. Cool these on a wire rack.