Fudgy Sweet Potato Tahini Brownies

Fudgy Sweet Potato Tahini Brownies

Blood Sugar: 14Servings: 10Preparation Time: 15minMeal Category: Snack
Micronutrients:Vitamin AMagnesiumCalcium

Macronutrients per 100g

Energy
198kcal
Sugar
12g
Fat
9g
Fiber
7g
Sat fat
3g
Protein
6g
Carbs
31g
Sodium
48mg

Ingredients

450g / 16oz peeled Sweet potatoes, 125ml / 4.23fl oz Almond milk, 75g / 2.65oz Buckwheat flour, 65g / 2.29oz Almond meal, 70g / 2.47oz Coconut sugar, 6 tbsp Raw cacao powder, 40ml / 1.35fl oz Tahini, 1/2 tsp Vanilla extract, pinch Salt, 2 tbsp Raw cacao powder (for sauce), 1 tbsp melted Coconut oil (melted), 1 tbsp Maple syrup

Preparation

1. Steam, roast, or boil 450g / 16oz peeled Sweet potatoes. Drain and leave to cool. 2. Preheat oven to 180°C (350°F). 3. In a food processor, combine Sweet potatoes with 125ml / 4.23fl oz Almond milk, 75g / 2.65oz Buckwheat flour, 65g / 2.29oz Almond meal, 70g / 2.47oz Coconut sugar, 6 tbsp Raw cacao powder, 40ml / 1.35fl oz Tahini, 1/2 tsp Vanilla extract, and a pinch of Salt. Mix until well combined. 4. Spoon the mixture into a prepared brownie pan lined with parchment paper and smooth over with a spoon. 5. Bake for 30–40 minutes, or until a knife inserted comes out clean. Allow to cool slightly. 6. For the tahini sauce, combine 40ml / 1.35fl oz Tahini, 2 tbsp Raw cacao powder, 1 tbsp melted Coconut oil, and 1 tbsp Maple syrup in a bowl and mix until smooth. 7. Drizzle the tahini sauce over the cooled brownies and slice into squares.

Micronutrients % of RDI

Iron
3% of RDI
Magnesium
10% of RDI
Vitamin C
6% of RDI
Omega 3
3% of RDI
Vitamin A
38% of RDI
Calcium
84% of RDI
Folate
18% of RDI

Good to know

The brownies can be stored in the fridge in an airtight container for up to 1 week.

How to Prepare

1. Steam, roast, or boil 450g / 16oz peeled Sweet potatoes. Drain and leave to cool. 2. Preheat oven to 180°C (350°F). 3. In a food processor, combine Sweet potatoes with 125ml / 4.23fl oz Almond milk, 75g / 2.65oz Buckwheat flour, 65g / 2.29oz Almond meal, 70g / 2.47oz Coconut sugar, 6 tbsp Raw cacao powder, 40ml / 1.35fl oz Tahini, 1/2 tsp Vanilla extract, and a pinch of Salt. Mix until well combined. 4. Spoon the mixture into a prepared brownie pan lined with parchment paper and smooth over with a spoon. 5. Bake for 30–40 minutes, or until a knife inserted comes out clean. Allow to cool slightly. 6. For the tahini sauce, combine 40ml / 1.35fl oz Tahini, 2 tbsp Raw cacao powder, 1 tbsp melted Coconut oil, and 1 tbsp Maple syrup in a bowl and mix until smooth. 7. Drizzle the tahini sauce over the cooled brownies and slice into squares.

Good to Know

The brownies can be stored in the fridge in an airtight container for up to 1 week.

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