Sweet Potato Brownies

Ingredients

• 600 g Sweet Potatoes
• 15 Dates
• 4 tbsp Coconut Oil (melted)
• 5 tbsp Honey
• 100 g Spelt Whole Grain Flour
• 100 g Ground Almonds
• 0.5 tsp Salt
• 8 tbsp Cocoa Powder
• 2 tbsp Almond Butter
• 30 g Pecans

Instructions

1. 1.

   Wash, peel, and chop the sweet potatoes into roughly sized pieces. Place these in a saucepan with a little water and cook for about 20 minutes until the sweet potato is soft.

2. 2.

   Combine the softened sweet potato pieces with the pitted dates in a food processor and puree into a paste.

3. 3.

   Mix 2 tbsp coconut oil, 4 tbsp honey, spelt whole grain flour, ground almonds, salt, and 6 tbsp cocoa powder in a large bowl and thoroughly knead with the sweet potato-date mix. Fill the finished dough into a 26 x 20 cm sized form lined with baking paper and bake in a preheated oven at 180 °C (Fan: 160 °C; Gas: Level 2–3) for about 50 minutes.

4. 4.

   If no dough sticks to the wooden skewer when inserted, it is ready and can be taken out of the oven. Now let it cool for about 15 minutes so that the brownie does not fall apart when lifted.

5. 5.

   For the glaze, melt 1 tbsp honey, 2 tbsp coconut oil, 2 tbsp almond butter, and 2 tbsp cocoa powder in a small saucepan and stir together. Then cool to room temperature, for example in the refrigerator.

6. 6.

   Before the sweet potato brownie can be glazed, it must be completely cooled - otherwise the glaze will melt! Chop the pecans and sprinkle them on the glaze. Then divide the sweet potato brownies into 16 pieces and serve.