


Soft chocolate pecan brownies
(makes 12 squares)
INGREDIENTS
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2 sweet potatoes
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1 cup wholemeal flour
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½ cup almond meal
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¾ cup cocoa
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1 tsp baking powder
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1 ½ cup pecans
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½ cup dark chocolate chips or raw cacao nibs
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½ cup maple syrup
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½ cup olive oil
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½ cup coconut oil, melted
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2 tsp vanilla essence
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1 ½ cups almond milk
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Honey, melted chocolate and coconut cream (optional, to drizzle on top)
METHOD
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Preheat the oven to 180 degrees celcius and prepare a square 20 x 20cm tin with greaseproof paper
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Peel the sweet potato and chop in quarters, boil for 8 minutes until soft and cooked, drain the water and mash
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In a large bowl mix all the dry ingredients
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In a separate bowl mix the wet ingredients
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Gently mix together the wet and dry ingredients, if it is too sticky, you can add a little more milk so it is a not too dry and moist enough to pour into the pan
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Pour into the pan, level out and bake for 30-40 minutes, you don’t want it cooking too long as the inside needs to remain soft and moist
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Remove from oven and let it cool before cutting into pieces
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I have the honey as optional as some people prefer a much sweeter dish and so this can be drizzle on top as extra if preferred, and serve with coconut cream or ice cream.
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Serve and enjoy!