Raspberry Surprise Brownies
I thought that I would bring some sweet treats into the office yesterday and wanted to make something that would be suitable for everyone to eat.
So, I put together this little chocolately delicious morsel of not-so-naughty yumminess (if I do say so myself).
This is a great way of using left over sweet potatoes from the day before (or not, just bake them especially for these brownies).
Ingredients:
15 pitted dates
400g of roasted sweet potato - (I took the skins off after I roasted them, but you could peel them beforehand) They need to be roasted until they are soft.
3/4 cup of almond meal
1 teaspoons vanilla extract
4 tablespoons cacao or cocoa
1/2 cup of brown rice flour or plain flour
100g of dark chocolate
1 cup raspberries (fresh or frozen)
2 tbspns of coconut oil
Method:
1/ Pre-heat oven to 180 C
2/ Whiz up dates in a food processor. Add sweet potato, vanilla- whiz again. Finally add almond meal, cacao/cocoa & flour- process until mixed through.
3/ Bake in a slice baking dish for around 30 minutes. You skewer should come out clean when you test it, however you don't want it to go too dry either.
4/ Cool
5/ Make topping- melt chocolate over a low heat (I use a small saucepan inside a larger one filled with water). When it is melted, add coconut oil & stir.
6/ Spread over the brownie- sprinkle over raspberries.
7/ Pop in the fridge to set & cut up into little squares.
8/ Share with your friends and family and then tell them that it has vegetables in it. :)
Variations:
This would be yummy with some chopped walnuts added at the end.
If you want to add a bit more sweetness, include 4 tablespoons of maple syrup, honey or sugar.
Coconut on top would also be tasty instead of raspberries.