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In these increasingly tough times, I would suggest a well-deserved sweet break. With a revisited classic delicacy, all in gluten and sugar-free vegan fashion, the smoothness and refined taste of which should reconcile you with the present moment. Please note it does fill you up — but it won't endanger your figure. Actually, it's even a very healthy treat.
Ingredients
Makes 8 brownies:
- 600 g sweet potato
- 12 medjool dates
- 1 teaspoon vanilla
- 3 tablespoon raw cocoa powder
- 70 g ground almond
- 60 g oatmeal
- 1/2 teaspoon salt
Instructions
Soak dates in hot water for 15 minutes.
Peel the sweet potato, cut it into pieces and boil for about 15 minutes. Drain and purée.
Drain dates but keep water. Pit and cut in small pieces and mix with 6 tablespoon of soaking water. Add sweet potato purée, vanilla and cocoa.
Grind oatmeal to make flour. Add ground almond and salt and add to dough.
Transfer to a square baking pan lined with baking paper. Bake 40-50 minutes at 180°C.
Remove from pan and allow to cool before cutting into 8 servings.
Store into an airtight container in the fridge.
Enjoy this guilt-free treat!
© La Pensine Mutine. All rights reserved. Reproduction prohibited.
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