Hi everyone! Today I’d like to share a recipe with you from the lovely Emma. I had a tough time choosing as all her recipes look and sound amazing and are mostly centered around breakfast or dessert (or both! check out her latest recipe for Banoffee Pie Oats!) , which is my absolute favorite kind of food.
These fudgy sweet potato brownies look incredible and I can’t wait to make them once I have an oven again! Do check out her site for more fabulous recipes, as well as all things running-related. Hope you enjoy!
Fudgy Brownies by Fruits & Routes
Makes: 16 squares (or 12 larger ones)
- 1 small sweet potato (about 300-350g)
- 150g pitted medjool dates, soaked in boiling water for 10 minutes if necessary
- 50g wholemeal spelt flour
- 6 tbsp raw cacao powder (roughly 40g)
- 4 tbsp virgin coconut oil (60g)
- 3 heaped tbsp smooth peanut butter (100g)
- 3 tbsp (unheaped) hulled tahini (75g)
- 50g coconut sugar plus 2 generous tbsp pure maple syrup
- 2 tbsp ground flaxseed mixed with 6 tbsp water to make your “flax eggs”
- 1 tsp vanilla extract & a pinch of sea salt
- Preheat the oven to 200C/ fan 180C. Stab your sweet potato a few times with a knife, then bake in the oven for about 55minutes – 1 hour, until tender all the way through. Set aside to cool, then peel away and discard the skin.
- Meanwhile, melt the coconut oil, coconut sugar, maple syrup, peanut butter and tahini in a sauce pan over a low heat, stirring constantly until smooth and completely melted. Set aside to cool before stirring through the cacao powder until combined.
- Drain the dates (if soaked), then whizz them up in a food processor until mostly smooth, then add the sweet potato flesh and blend until smooth.
- Combine the sweet potato mixture with the chocolate in a bowl, adding the remaining ingredients and stirring until combined. Now is your chance to incorporate any optional add-ins!
- Grease and line a baking pan with greaseproof paper, then pour in your batter and press down with a spatula. Bake in the oven (at the same temperature as above) for 25-30 minutes, checking after 20 minutes and every 5 minutes after to ensure it doesn’t burn. The edges should be firm and the centre still a bit wobbly – this is perfect, just make sure you leave it to cool in the pan for 10 minutes and then turn it out and leave until entirely cool before cutting into 12 or 16 slices! I love warming them through gently in the oven and serving with Booja booja ice cream!