Chocolate Brownies reminds me of my Mother, who in my humble opinion baked the best brownies on earth. It was fudgy, Cakey depending on its density. It used to coated with cream, butter and the frosting that wasn’t too awfully sweet.
Spicy sweet potato and choco fudge brownies
She use to add nuts, cheese, and chocolate chip or other ingredients.
Prep time - 15 minutes
Cook time - 40 minutes
Total time - 55 minutes
Yield - 16 brownies
With cacao nibs, you get all the benefits of dark chocolate- antioxidants, fibre, iron, magnesium, and more without added sugar or other fillers.
This Recipie is low in cholesterol, low sodium.
3 Medium sized sweet potatoes, peeled and chopped
12 fresh Medjool dates, pitted
3/4 cup ground almonds
2/3 cup buck wheat flour
3 tablespoons raw cacao nibs
1/4 cup raw cacao powder, plus more for dusting, optional.
3 tablespoons honey
Zest of 1 orange
1/2 teaspoon cinnamon
Calories per serving 130
Fat per serving 5 g
Saturated fat per serving 1 mg
Cholesterol per serving 0mg
Fibre per serving 4 g
Protein per serving 4 g
Carbohydrates per serving 19 gm
Sodium per serving 17mg
Iron per serving 1 mg
Calcium per serving 29 mg
How to make it
Pre heat oven to 350*F. Line a 9 by 13 inch baking dish with parchment.
Place sweet potatoes in a steamer basket set over a pan of briskly simmering water, steam until completely soft, 18 to 20 minutes remove from steamer basket and transfer to a food processor add dates and process until smooth.
In a large bowl, combine almonds, combine buckwheat flour, cacao nibs, cacao powder, honey, orange zest and cinnamon. Add sweet potato mixture fold everything together. Transfer mixture to prepared baking dish spreading evenly. Bake for about 20 minutes. Let cool in baking dish on a wire rack for atleast 20 minutes. Dust with cacao powder if desired, then cut into pieces and serve.