This article was written for Annabel & Grace, which is now part of Rest Less.
Ingredients Makes 10–12 brownies
2 medium-large sweet potatoes (600g)
14 Medjool dates, pitted
⅔ mug ground almonds (80g)
½ mug buckwheat or brown rice flour (100g)
4 tablespoons raw cacao powder
3 tablespoons maple syrup
pinch of salt
How to prepare
Preheat the oven to 180°C (fan 160°C).
Peel the sweet potatoes. Cut them into chunks and place into a steamer for about 20 minutes, until they become really soft.
Once they are beginning to fall apart, remove them and add them to a food processor with the pitted dates. Blend until a smooth, creamy mix forms.
Put the remaining ingredients into a bowl, before mixing in the sweet potato and date combination. Stir well.
Place the mix into a lined baking dish and cook for about 20–30 minutes, until you can pierce the brownie cake with a fork and bring it out dry.
Remove the tray and allow it to cool for about 10 minutes. This is really important, as the brownies need this time to stick together!
If you don’t have any raw cacao powder, then you can use conventional cocoa powder, but you’ll need to at least double the quantity.
For more recipes from Deliciously Ella by Ella Woodward (Yellow Kite, £20) click on Amazon link below: