Ingredients
- 1 cup (220g) cooked, mashed sweet potato
- 1 cup tahini paste
- 1/4 cup maple syrup
- 2 tsp vanilla bean extract
- 1 tsp baking powder
- 1/4 cup almond meal
- 1/4 cup walnuts (chopped)
- 1/4 cup cashews (chopped)
- 1/4 cup cacao powder
- 1/2 cup dark choc chips
Method
- Preheat oven to 180 degrees.
- Line a brownie tray with baking paper.
- Place the mashed sweet potato into a large mixing bowl and combine it with the tahini, maple syrup, and vanilla bean extract. Stir well to combine.
- In a separate small bowl, combine all the dry ingredients, using only 1/4 cup of the choc chips (the remaining choc chips will be sprinkled on top).
- Add the dry ingredients into the wet ingredients, and fold together.
- Pour the brownie batter into the lined tray and top with remaining choc chips.
- Bake for 25-30 minutes until cooked through.
- Allow to cool and slice into small pieces.
Tips
Store leftovers in the fridge in an air tight container.
To make this dairy free and vegan, use dairy-free chocolate chips.
Credit
Recipe courtesy of Leanne Ward.
Nutrients per serve |
Energy |
797kJ |
Protein |
5g |
Fat |
14g |
Saturated fat |
3g |
Carbohydrate |
10g |
Sugars |
7g |
Dietary fibre |
3g |
Sodium |
36mg |