25 min prep time
30 min cook time
Serves 16 people

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

  1. Preheat oven to 180 degrees.
  2. Line a brownie tray with baking paper.
  3. 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.
  4. 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).
  5. Add the dry ingredients into the wet ingredients, and fold together.
  6. Pour the brownie batter into the lined tray and top with remaining choc chips.
  7. Bake for 25-30 minutes until cooked through.
  8. 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
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