Sweet potato brownies with avocado cacao ganache! It’s crazy how amazing these taste with such diverse ingredients. They are gluten-free, refined-sugar free and vegan – and so fudgy and delicious! Original recipe from: twistingmymelon on instagram
Ingredients:
For the Brownies:
- 2 sweet potatoes
- 1 teaspoon vanilla extract
- 10 medjool dates
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1 tablespoon melted coconut oil
- 4 tablespoons maple syrup
- Pinch of salt
- 5 tablespoons cacao powder
- 1 cup ground almonds (can be substituted for oats)
- 1 cup oats
For the Ganache:
- 1 mashed avocado
- 1 tablespoon melted coconut oil
- 2 tablespoons cacao powder
- 1/2 teaspoon vanilla extract
- 5 medjool dates
- 2 tablespoons maple syrup
- 1 tablespoon almond butter (can be substituted for peanut butter)
Instructions:
- Preheat oven to 350 degrees fahrenheit and line a baking tray with parchment paper.
- Steam or boil the sweet potato until soft and tender. Cut into very small pieces to make this process faster. Then, combine with dates in the food processor.
- Add the rest of the ingredients to the food processor and blend until very well combined. There should be no chunks, just a smooth batter!
- Pour batter into lined baking tray and bake for 30 minutes.
- While brownies are cooking, combine all ganache ingredients in food processor. There is no need to wash it in between! Place in fridge until brownies are completely cool.
- Spread ganache on brownies and slice into bite-size pieces.
