Beasty Brownie w. Sweet Potato & Dark Chocolate
Beasty Brownie with Sweet Potato & Dark Chocolate
- 500 g sweet potato, peeled
- 2 eggs
- 100 g dark chocolate, melted
- 2 tbsp coconut oil
- 12 soft dates, stone removed
- 2 heaping tablespoons good quality cacao powder
- 75 g flour
- 1 tsp baking powder
- ½ tsp ground vanilla
- A pinch of salt
Peel and chop sweet potatoes. Boil until tender, approx. 10-15 min. Set a side to cool. In a blender combine dates, cooled sweet potatoes, eggs, salt and vanilla. Blend until creamy and totally combined. Melt chocolate and coconut oil in a double boiler. In a bowl combine potato cream, chocolate and mix well. Add cocoa, baking powder and flour and mix until you have a creamy dough.
Transfer the dough to a lined or buttered baking pan (mine is 6×10 inch/15×25 cm). Bake in oven at 350 F °/175 C ° for approximately 25 min, or until a pin comes out clean.
Let the cake cool for at least 20 min before you slice it into pieces and serve. The cake keeps well in the fridge for 3-4 days – it will get even more dense in the fridge and become almost fudge like.
Calories: 634kcal | Carbohydrates: 59g | Protein: 19g | Fat: 37g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 550mg | Potassium: 202mg | Fiber: 2g | Sugar: 1g | Vitamin A: 475IU | Calcium: 296mg | Iron: 5mg